Mocha Chip GelatoRomulo Yanes
Active time: 25 min Start to finish: 45 min
Recipe information
Yield
Makes 4 servings
Ingredients
1 3/4 cups 1% milk
2 tablespoons cornstarch
1/3 cup sugar
2 teaspoons unsweetened cocoa powder
1 tablespoon instant-coffee granules
1 teaspoon vanilla
1 oz fine-quality bittersweet chocolate, finely chopped
1 tablespoon sliced almonds, toasted and cooled
Special equipment: an ice-cream maker
Preparation
Step 1
Stir together 1/4 cup milk and cornstarch.
Step 2
Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
Step 3
Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
Step 4
Set saucepan in a large bowl of ice water to cool, whisking frequently.
Step 5
Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
Step 6
Serve gelato sprinkled with almonds.
