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chocolate-chip-coffee-gelato

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This gelato pleases both the coffee lover and the chocoholic. If you’re really addicted to coffee, double the coffee granules for a real kick.

Yield : Serves 4

Ingredients

  • 2 cups (500 mL) milk, divided 
  • 2 tbsp (25 mL) cornstarch 
  • 1/3 cup (75 mL) granulated sugar 
  • 3 tbsp (45 mL) unsweetened cocoa powder 
  • 1½ tbsp (22 mL) instant coffee granules 
  • 1 tbsp (15 mL) vanilla 
  • 2 oz (60 g) bittersweet chocolate, finely chopped, divided 

Directions

1. In a small bowl, whisk ½ cup (125 mL) milk with cornstarch until smooth. Set aside.

2. In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder. Bring to a simmer, stirring often. Whisk in coffee granules. Whisk the cornstarch mixture to recombine. Gradually whisk into sugar mixture. Return to a boil, stirring often. Strain into a clean large bowl. Let cool to room temperature.

3. Stir in vanilla and half of the chocolate. Cover and refrigerate until completely cold or overnight.

4. Stir milk mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add remaining chocolate during last 5 minutes of freezing and let machine stir it in.

Serving suggestion:

Sprinkle 2 tsp (10 mL) sliced almonds, chopped hazelnuts or chopped pecans over each serving.


© 2008 Marilyn Linton and Tanya Linton
 

Nutritional Information

Nutrients per serving (% daily value)

245kcal (12%)
150mg (15%)
0mg (0%)
57mcg RAE (2%)
334mg
57mg
6g
32g
12mg (4%)
5g (26%)
9g (14%)
2g
38g
56mg (2%)
1mg (7%)
 

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