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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 7.5 g
  • Cholesterol: 10.3 mg
  • Sodium: 40.2 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Milk Chocolate Gelato calories by ingredient
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Milk Chocolate Gelato

Submitted by: THINRONNA
Milk Chocolate Gelato

Introduction

This is a recipe that I developed at work for a milk chocolate gelato based on a style of gelato made in Southern Italy using only milk and no eggs. It is thickened with cornstarch. I have never been a fan of chocolate ice creams or gelatos until I made this recipe. It is really creamy, rich and flavorful without the calories from cream and eggs. I love it and hope that you do too! This is a recipe that I developed at work for a milk chocolate gelato based on a style of gelato made in Southern Italy using only milk and no eggs. It is thickened with cornstarch. I have never been a fan of chocolate ice creams or gelatos until I made this recipe. It is really creamy, rich and flavorful without the calories from cream and eggs. I love it and hope that you do too!
Number of Servings: 8

Ingredients

    500 mL Whole Milk

    2 or 3 whole Black Peppercorns, crushed (like smooshed under a pot)

    1 or 2 grates of Orange Zest (using a micro plane is best...don't use too much this is not really for flavor but more for some depth...some backbone...)

    140 grams Milk Chocolate, chopped (use the best quality you can find)

    60 grams Granulated Sugar

    10 grams Corn Starch, sifted

    1 and a half tsp. Cognac

    Fine Sea Salt

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Directions

Set up a water bath...a bowl of ice with a second slightly smaller bowl nestled inside of it.

Bring milk just to a simmer with the black peppercorns and orange zest. Remove from heat and allow to steep for ten minutes or so.

Once the liquid has steeped whisk in the milk chocolate.

Combine the sugar and cornstarch.

Whisk the milk mixture into the dry ingredients then put back into the pot and return it to the stove. Add the cognac.

Cook, whisking constantly over medium heat until the mixture thickens and just begins to boil. The cornstarch flavor and texture should be cooked out at this point.

Remove from heat and strain through a sieve onto your ice bath. Season with salt while stirring mixture.

Seaoning notes...
** The seasoning with salt is fairly important to the flavor because this is so lean for a creamy frozen product you want to make sure you have gotten all of the flavor that you can. Add some salt and then taste it...add some more and taste...it should be getting richer. Stop seasoning once you feel that the flavor is rich and satisfying but not salty...a little scary to some but simply stop when it is really really good! You can also ad a small splash more of cognac if you like to enhance richness...you will get flavor from it but it is more to be almost the secret ingredient and highly compatible flavor to the milk chocolate rather than being too strong in cognac flavor. (although I am sure it would not suffer from a nice cognac flavor!)

Once mixture has been seasoned, press plastic wrap directly on the surface of your base unless it is cool enough to churn right away. This base gets a skin very easily.

Once it is chilled churn and enjoy!

I guessed on the serving size based on what I think the yield is and based on 1/2 cup servings...if anyone makes this at home I would love to know exactly how many servings it is. Thanks!

Serving Size: approx 8 half cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user THINRONNA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I've made this 3 times now! It is so good! The texture is silky smooth, even after freezing hard in the freezer.

    Tip: If you don't have good quality milk chocolate in your area, you can substitute 3/4 semi sweet chocolate and 1/4 white chocolate. - 4/18/11

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