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GELATO RECIPES
CHOCOLATE GELATO
1 tsp plain unflavored gelatin
1/2 cup sugar
1/4 cup cold water
3 oz unsweetened chocolate,
1Vz cups half & half
melted
1Vz cups heavy whipping cream
1 tsp vanilla extract
2 tsp instant coffee granules
1/8 tsp salt
Soften gelatin in cold water. Heat half & half and 1/2 cup cream in a
saucepan over low heat until bubbles form around the edge. Do not boil.
When cream is hot, sprinkle in coffee; add sugar and gelatin. Stir to dissolve
gelatin and remove from heat. Melt chocolate in a microwave on HIGH for
1 to 2 minutes, stirring halfway through heating time. Whisk melted choco
late into hot cream; stir in vanilla and salt. Pour mixture through a strainer
into a medium-sized bowl to strain out unmelted chocolate. Chill in the
refrigerator for 4 hours. Whip remaining heavy cream until thick but not stiff,
and gently fold into chilled mixture just before pouring into the rotating
freezer bowl.
Freezing time: 10-15 minutes
BLACK WALNUT GELATO
2 cups half & half
3 TBL vanilla extract
4 oz Egg Beaters, or egg
1/8 tsp salt
substitute
1 cup black walnuts, chopped
2/3 cup dark corn syrup
Combine all ingredients except nuts with an electric mixer until smooth.
Pour into the rotating freezer bowl. Once the ice cream reaches the desired
consistency, add nuts through cover opening without shutting off the
machine and allow to mix.
*You may substitute any other type nut for flavor variation.
Freezing time: 15-25 minutes
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