Dark Chocolate Gelato
By Katie Goodman
I have a love affair with eating. I can think of no other place that I’d rather indulge that passion than in Italy — a place where eating is a treasured event and delicious food is abundant.
Many travelers remark at the wonders of Italian gelato, admitting to visiting the Gelateria twice (or more!) daily during their travels. That’s an experience I long to enjoy, especially as summer temperatures continue to rise. Unfortunately during economic times like this, many aren’t in a position to spend money on extravagant travels. That’s where I take matters into my own hands — learning the art of Italian cooking at home.
Gelato is actually quite simple to make. As simple as it is to make, it’s also easy to convince yourself that it’s healthy. After all, gelato is made with milk, not cream, giving it a healthy dose of calcium and vitamin D with each serving, without the fat of its American counterpart. Flavors are only limited by how far your imagination can reach. From fruity, like this strawberry gelato, to nutty, like my favorite, pistachio, and everything in between. Feel free to push beyond the traditional flavors and explore something new.
If stateside travel is in your budget, consider planning a trip to Little Italy in New York for the chance to indulge in some authentic Italian treats at a fraction the cost of visiting our Mediterranean friends.
Ingredients
3 cups whole milk
1/2 cup heavy cream
1/4 cup Dutch-processed cocoa powder
4 ounces dark or semi-sweet chocolate, coarsely chopped
3/4 cup sugar
2 tablespoons cornstarch
Materials
Ice cream maker or use an alternative prep method
Wooden spoon
Whisk
Medium saucepan
Sealable, freezer safe storage container
Directions
Step 1: Combine the cocoa, cornstarch, and sugar in a medium-sized saucepan. Whisk to combine. Over medium heat, gradually add half of the milk to the sugar mixture, whisking to combine.
Step 2: Bring the milk to a low bubbling boil. Turn off the heat. Whisk in the chocolate pieces until they’re melted. Add the remaining milk and the cream. Chill in the refrigerator until cool.
Step 3: Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions. Spoon into a sealable storage container and freeze for 2–3 hours or until solid enough to scoop. Enjoy!
About the Author:
Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.
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