Deeply delicious

I’m certain I’ve shared my love for Ina Garten and her fabulous talents  Not to mention how I wish I were her or at least related.  If I can’t be her, I’ll just copy her J

This recipe was shared with me by a sweet bloggy friend, Suburban Princess.  Because of this recipe, we now have a love hate relationship. J I LOVE that she shared it and all its chocolaty goodness. I HATE that it’s so darn good it calls my name and taunts me until I eat more than my share {the whole darn thing!}

It is AMAZING! Don’t let the process scare you. It’s actually really easy. With that said, you do need to follow the steps and don’t take short cuts. The custard really needs to chill until its completely cooled.  The other *must do* is making sure your ice cream maker bowl is frozen. I actually keep mine in the freezer at all times so that I don’t have any additional wait time.

Deeply Chocolate Gelato

Adapted from Ina Garten

2 ¼ cups whole milk

1/3 cup heavy cream

3/4cup sugar, divided

1 cup unsweetened cocoa powder

2 ounces bittersweet chocolate, finely chopped

4 extra large egg yolks

2 Tbsp. Kahlua

2 tsp. pure vanilla extract

Large pinch of salt

8 ounces, roughly chopped good chocolate *optional

Heat the milk, cream, and ½ cup sugar in a 2-quart saucepan until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and the chocolate and whisk until smooth.  Remove from heat.

Place the egg yolks and the remaining ¼ cup sugar in a mixer bowl and beat on high for 3-5 minutes until light yellow and thick. With the mixer on low, slowly pour the hot chocolate mixture in the egg mixture. Pour the egg and chocolate mixture back in the saucepan and cook over med-low heat until thick. Stir constantly. A candy thermometer will register about 189 degrees. Don’t allow the mixture to boil.

Pour mixture into a bowl and add Kahlua, vanilla, and salt. Place a piece of plastic wrap directly on tip the custard and chill completely.

Pour the custard into the bowl of an ice cream maker and process according to directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers.

Allow gelato to thaw slightly before serving.

There is no way this batch will be around when my husband returns since I'll be eating for breakfast, lunch and dinner!

I'm linking up with Miz Helen and This Chick Cooks today. 
 Please stop by for a peek at some other yummy recipes.

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