Gelato Al Cioccolato Con Lamponi (Chocolate Ice-cream with Raspberries)
February 14th 2008 04:23
Italian ice cream, called gelato, is generally lighter and with a more intense flavour than ice cream from many other parts of the world. Gelato is easy to make, even without an ice cream maker. Also, by making it fresh at home, you can be sure just how much fat and sugar it contains.
1 quantity basic ice cream mixture
¼ cup unsweetened cocoa powder
1 pint raspberries
Fresh mint leaves for decoration
For Basic Ice Cream (Gelato Alla Crema)
4 egg yolks
1 scant cup granulated sugar
2 cups milk
1 cup light or heavy cream
1. To prepare the basic ice cream, whisk the egg yolks and sugar until pale and creamy.
2. Place the milk and cream in a heavy-bottomed saucepan and bring to a boil.
3. Remover from heat and cool slightly.
4. Gradually stir them into the egg mixture.
5. Cook the mixture in the top of a double-boiler until it starts to coat the back of a spoon. Make sure it does not come to a boil at any point.
6. Then dissolving the cocoa powder in the hot milk-and-cream mixture.
7. Remove from heat and leave until completely cold.
8. If you have an ice cream maker, pour the mixture into it and follow the instructions on your machine.
9. If you don’t have an ice cream maker, pour it into a large bowl and place in the freezer. After 3 hours, stir the mixture to make sure it freezes evenly. After another 3 hours, whisk it for a few minutes and return to the freezer for another 3 hours before serving.
10. When the ice cream is ready, serve in individual ice cream dishes.
11. Garnish each serving with the raspberries and fresh mint leaves.
The basic ice cream recipe, can be flavoured with vanilla extract, coffee, chocolate, or many different types of spices, flavourings, and liqueurs to make a wide variety of ice creams. Basic instructions for making ice cream without an ice-cream maker have also been included.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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