This is the closest Gelato you will ever have at home without going to a speciality ice cream shop. It's simple and easy to do at home. Why do we think Gelato is complicated to make? Use this for your base to make any flavor your like. In fact, leave out the cocoa powder and make Fior di latte. The possibilities are endless. Make any you like. Good, quality ingredients yeild a fantastic result. I found my husbands secret stash of Baci Perugina Chocolates from Perugia Italy. These dark chocolate Italian kisses still come with a love note inside. In the center of the chocolate you will find a large hazelnut. They are hard to resist out of the box. Broken into pieces, you just need a few for a wonderful result. This recipe yields slightly under a quart or 24 oz of gelato.
Ingredients: One Ice cream maker. I keep my insert in the freezer so it's always ready to go.
3 cups of Whole Milk
3/4 cup sugar
1/2 cup good quality unsweetened cocoa powder. (Look for one with the highest percentages of Cacao).
3 tablespoons of CORNSTARCH
4 Baci Perugina Chocolates (You may use as many you like. 4 per pint seems to be a nice balance)
In a bowl mix together your sugar, one cup of milk, cocoa, corn starch and set aside.
In a saucepan heat 2 cups of milk until hot and bubbly around the edges. Be careful as you just want it to be just under the boiling point overall. If you milk begins to smell or burn, start again. Quickly but slowly (with your heat off), whisk in your milk/sugar/cocoa/cornstarch mix until combined. Continue to mix well. Turn your heat back to low and mix until your sugar and cocoa has dissolved. This should take no more than 8 minutes. Taste to make sure your sugar has melted. Pour into a container and chill overnight or for at least 6 hours in your refrigerator.
At this point lay your chocolates across some wax or parchment paper. Cover with another piece of paper. With a mallet, hammer or back of a glass, gently crush your Baci Chocolates. Add to your mix.
Set out your ice cream machine with your chilled insert and turn on.
Combine your broken chocolate pieces with your mix then gently pour your Gelato mix into your ice cream maker. In 20-25 minutes you wll have creamy Baci Gelato.
Pour your Gelato into a container and place in your freezer until ready to use. It can be made up to 3 days in advance. Remember, the longer it's in the freezer, the harder it will become. To prevent it from icing over the top, place a piece of wax paper between your gelato and cover. Close your lid tightly. You will have to set it out for 10 minutes before scooping out and serving. Buon Appetito.
Special Note: The general rule for Gelato making is One cup milk / one tablespoon Cornstarch. This will yeild your best, creamy result. You do not need eggs~ Enjoy!
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