I’m planning to post a series of no effort gelato recipes, and the first one will be the Chocolate gelato.
Originally the gelato was made from milk, cream and some other ingredients such as berries, fruits, chocolate, and nuts. Egg yolks or starch should be added to stabilize the ice cream. My gelato is made without yolks, but I have used powdered sugar, which typically contains some corn starch.
For a crunchy texture and more taste I added some nuts. Very delicious!
Serve the gelato as is or garnish with berries, fruits, extra nuts, mint, or cookies. Or simply make an ice cream sandwich.
The gelato could be served right after chilling, but it will be better the next day – the cocoa will dissolve in the cream and the gelato will become delightfully creamy.
about 1 pint
- 10-11 oz (300 ml) whipping cream (heavy cream)
- 1 ½ (1/2 cup/50 grams) of powdered sugar (or to taste)
- 4 tbsp good quality cocoa
- 1 tablespoon cocoa liquor (optional)
- ½ – 1/3 cup chopped any nuts (optional)
In a mixer bowl whip the cream until soft picks.
Add the powdered sugar and whip until the cream is thick.
Add the cocoa and liquor. Whip a little more.
Stir in the nuts.
Transfer the gelato into a container and put it in a freezer.
Before serving, remove the gelato from the freezer and let it soften a little.
Cook with pleasure!