According to Sherry Yard, this is the most popular ice cream among calorie-counting movie stars at “Spago”. No wonder, it’s a guilt-free treat – the ice cream doesn’t contain any egg yolks or cream, it’s basically frozen milk. But, it still tastes good and clean. It’s not lack of ice cream common refreshing purpose. And it crackles so nicely in the mouth because of the generous amount of tiny frozen chocolate specks. There is another benefit to be considered – no need to cook a custard what, during the hot whether, can be a painful experience.
I’m submitting this photo to the You Scream, I Scream, We All Scream for Frozen Desserts event.
Makes 1 quart
- 3 cups milk (I used whole)
- ½ cup sugar
- ¼ cup powdered milk
- 1 tsp pure vanilla extract
- ¼ cup light corn syrup
- 1/8 tsp (pinch) of salt
- 4 oz bittersweet chocolate, finely chopped
In a heavy saucepan, combine the milk, sugar, powdered milk, and corn syrup and bring to a boil whisking occasionally until the sugar and powdered milk have dissolved. Remove from the heat, pour into a bowl, add the vanilla extract and salt, and allow to cool to room temperature, then refrigerate until cold.
Freeze in an ice cream maker following the manufacturer’s directions.
Meanwhile, shortly before the gelato is ready, melt the chocolate. Cool to 100F (tepid).
When the gelato has reached the desired consistency, continue running the machine while you drizzle in the chocolate in a very fine stream. I found drizzling from a fork works the best. If the stream is too thick or too fast, the chocolate will form into clumps instead of fine flecks.
Transfer the gelato to the freezer container and freeze for at least 2 hours, to firm before serving.