inhel's kitchen world

I love this chocolate gelato recipe; it has a strong taste of chocolate and no cream. I found this recipe in David Lebovitz’s book (Ready for desert).

You will need:

5 ounces (140 g ) dark chocolate (70 %)

½ cup Dutch coco powder

2 cup whole milk

Pinch of salt

¾ cup sugar (140 g) (I used 1/3 cup and it was enough for me)

4 large egg yolks

Put the chocolate in a large bowl.

In a medium saucepan, whisk the cocoa, 1 cup (250 ml) milk and salt. Bring to full boil and then pour the mixture over the chocolate. Stir until chocolate is melted. Set a mesh strainer across the top of the bowl.

Warm the remaining 1 cup of milk with sugar.

In a second bowl, whisk egg yolks, then gradually add some of the milk sugar mixture.

Put back on heat and cook , stirring constantly at low heat until custard is thick or coat the spatula (all the bubbles disappear).

Pour the custard into the mesh strainer into the chocolate mixture. Mix well.

Refrigerate.

Freeze according the the manufacturer's instructions.

I found this recipe in chocolat gourmand website.  To view pictures with steps go to the website.

You will need:

2 1/2 cups half & half (1 used 2 cups of milk and 1/2 cup of heavy cream)

5 egg yolks
3/4 cup sugar ( I used 1/4 cup)

6 ounces gianduja (I used Pralinoise from France, you can use Ritter Milk Chocolate With Praline)

2 tablespoons Frangelico liqueur ( I didn't put any)

Make the custard
Heat the half & half in a saucepan over medium-low heat, stirring occasionally until simmering and whisps of steam begin to appear (about 140 °F).

While the half & half is heating, beat the egg yolks and sugar until blended. The yolks will turn a light yellow and fluff up just a little. Use a spatula to scrape the bottom of the bowl during mixing.

With the mixer on low, slowly add the hot half & half to the egg yolk and sugar mixture. Mix until blended and then return this mixture to the saucepan. Heat the custard mixture over medium heat, stirring constantly, until mixture thickens and a finger leaves a track when dragged across the back of a spoon (about 165 °F).

Incorporate the gianduja
Pour the custard mixture through a chinois or sieve to remove any egg bits and set aside. Chop the gianduja into small pieces (to speed up melting) and place in a double boiler over very hot (not simmering) water. Stir the gianduja to speed up melting. Add about 1/4 cup of the hot custard to the melted gianduja and stir until incorporated. Add another 1/4 cup of custard and repeat the process, increasing the amount of custard you add until blended. If you pour it in all at once, there is a good chance the gianduja will turn grainy.

Freeze
Place bowl with gelato base into an ice bath or refrigerate until mixture is chilled to about 45 °F. Add the 2 tablespoons of Frangelico and stir until blended. Freeze according to your ice cream/gelato maker's instructions and transfer to a container. Let ripen in freezer for several hours before serving

2 large ripe mangoes, pitted and peeled (see note) to yield about 800g (1 3/4 pounds) flesh
130g (2/3 cup) sugar( I  reduced to 1/2 cup 100 g)
160ml (2/3 cup) water
The zest from an organic lime, finely grated (I omit it)
The juice from half an organic lime, plus more to taste
A tablespoon dark rum, plus more to taste (optional)
A pinch of salt

Makes about 1 liter (1 quart)

Pre-freeze the bowl of your ice cream maker if it is the sort of ice cream maker that needs to have its bowl pre-frozen.

Combine all the ingredients in a blender and purée the mixture until completely smooth.

Place the mango purée in the refrigerator until well chilled, and stir again just before using. Taste, add a little more lime juice or rum if desired, then have your ice cream maker work its magic according to the manufacturer's instructions.

Adapted from The Perfect Scoop, by David Lebovitz.