Wednesday, September 19, 2012

Stracciatella Espresso Gelato

 
Over the weekend, I adapted a recipe I had for Espresso Gelato and made skinny or low fat Gelato for a little treat. I combined the rich flavor of Espresso with Dark Chocolate, 73% Cacao. I used El Rey Apamate, in a Stracciatella , or little rags style.  Have the Yum!!... but cut the fat ... Hope you'll give this a try..  My Gelato is decidedly creamy despite the lessened fat content.
 
GV's Stracciatella Espresso Gelato
 
2 3/4 Cups 1% Low Fat Milk
1/2 Cup Brewed Espresso, I use Illy Dark Roasted Espresso, medium grind
1 Cup Granulated Sugar
4 Large Egg Yolks
1 Cup Half in Half
1/4 Tsp. Pure Vanilla Extract
1 Cup finely chopped El Rey Apamate Dark Chocolate ( I buy mine at Whole Foods)
 
 
  Brew Espresso and set aside, reserve. You should have 1/2 Cup of Espresso on reserve.
 
 
In a medium-sized sauce-pan heat Milk, stirring occasionally, until Milk registers 190' F on a  cooking Thermometer. Remove from heat and add in the reserved Espresso.
 
Return the Milk mixture to the stove and add 3/4 Cup of  Sugar and continue warming, stirring to keep from scorching. Heat until the Milk mixture registers 170' F on the cooking Thermometer.  
 
 
Meanwhile, In a medium-sized bowl, Whisk together the 4 Egg Yolks and remaining 1/4 Cup of Sugar until foamy.
 
 
Carefully temper the Egg Yolk mixture with the hot Milk mixture, by slowly adding ( I ladle)  the Milk mixture to the Eggs, whisking constantly. Carefully pour the heated Egg and Milk mixture into a medium-sized Sauce-pan and return to the stove.
 
 
 Cook the mixture over medium heart, stirring constantly, taking care to not allow the mixture to scorch. Heat to 185' F on the cooking Thermometer.
 
Pour Half and Half into a glass mixing bowl and place over an ice bath. Remove Egg/Milk mixture from the stove and strain through a fine mesh sieve into the Half and Half in the glass mixing bowl.
 
 
Add the Vanilla Extract. Allow the mixture to cool, stirring every 5 minutes or so, until fully cooled. Once cooled, cover the mixing bowl with plastic wrap and refrigerate at least 8 hours to overnight.
 
 
Once ready, Finely chop Chocolate.
set aside.
 
 
Add the chilled Egg/Milk Mixture to an Ice Cream maker and follow manufacturer's directions.
 
 
About two minutes prior to the completion of churning the Gelato, add the Chocolate and contine to churn to completion. Place in a Freezer-friendly container. I freeze the Gelato overnight to more firm consistency. Or you can enjoy it soft set right away..If you just can't control yourself :)
 
 
 

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