Milk Chocolate Gelato
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
500 mL Whole Milk2 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 Sugar10 grams Corn Starch, sifted1 and a half tsp. CognacFine Sea Salt
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.
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.
Nutritional Info 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
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