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Chocolate gelato

Chocolate gelato
Glenn Koenig / Los Angeles Times

Leave it to Italy -- a country where food and tradition go hand in hand -- to be home to the first university dedicated to the art of making gelato. In fact, the Carpigiani Gelato University, located outside Bologna, is ... Read more

Total time: 40 minutes plus cooling time and about 1 1/2 hours freezing time | Serves 8 (Makes about 1 quart gelato)
  • 2 cups plus 2 tablespoons milk
  • 3/4 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons skim milk powder
  • 1 tablespoon cocoa powder
  • 3 1/2 ounces chocolate, preferably 70% cocoa
  • 1 1/2 pounds ice
  • 1 pound rock salt

Step 1Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.

Step 2Place the cooled base in a medium aluminum bowl.

Step 3Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency.

Step 4Freeze the gelato base for about 1 1/2 hours before serving.

Note: Adapted from Carpigiani Gelato University.


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