Whitechocolategelato Food

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WHITE COFFEE GELATO



White Coffee Gelato image

Provided by Giada De Laurentiis

Categories     dessert

Time 6h45m

Yield 4 servings

Number Of Ingredients 8

4 large egg yolks
3/4 cup sugar
1/2 teaspoon kosher salt
2 1/2 cups whole milk
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
1/2 cup whole coffee beans
Shaved chocolate, for topping

Steps:

  • In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight.
  • Prepare the ice cream maker according to the manufacturer¿s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate.
  • When people think of Vegas, they think of steaks and giant seafood platters. I consider this spaghetti a new way to define indulgence on The Strip.¿

DEEPLY CHOCOLATE GELATO



Deeply Chocolate Gelato image

Provided by Ina Garten

Categories     dessert

Time 4h21m

Yield 4 servings

Number Of Ingredients 10

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended: Pernigotti)
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (recommended: Baci)

Steps:

  • Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
  • Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
  • Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
  • Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

GELATO



Gelato image

Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!

Provided by OSTAFF1

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 4

Number Of Ingredients 4

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

Steps:

  • In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  • In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  • Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g

CHOCOLATE GELATO



Chocolate Gelato image

Categories     Milk/Cream     Ice Cream Machine     Mixer     Chocolate     Egg     Dessert     Freeze/Chill     Kid-Friendly     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 6

2 ounces fine-quality bittersweet chocolate (not unsweetened)
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup minus 2 tablespoons superfine granulated sugar
1 cup unsweetened cocoa powder
4 large egg yolks

Steps:

  • Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
  • Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
  • Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.

WHITE CHOCOLATE GANACHE



White Chocolate Ganache image

Make and share this White Chocolate Ganache recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Sauces

Time 20m

Yield 1 serving(s)

Number Of Ingredients 2

6 ounces white chocolate, finely chopped, use best-quality
1/4 cup heavy cream

Steps:

  • Place finely chopped chocolate in small heatproof bowl.
  • Set over warm water on low heat (water should not touch bottom of bowl).
  • Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
  • In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
  • Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
  • Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
  • Gradually stir in remaining cream.

WHITE CHOCOLATE GELATO



White Chocolate Gelato image

Make and share this White Chocolate Gelato recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

5 large egg yolks, at room temperature
1/3 cup sugar
2 1/4 cups whole milk
1/3 cup heavy cream
8 ounces white chocolate, chopped
1/2 teaspoon vanilla extract (use "uncolored" vanilla extract, if possible)
1/4 teaspoon salt

Steps:

  • Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
  • Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
  • Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the pan with the remaining hot milk mixture.
  • Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low).
  • Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about 5 minutes.
  • Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
  • Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
  • Refrigerate until cold, at least 4 hours or overnight.
  • As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
  • Freeze the custard in your ice cream machine according to manufacturer's instructions.
  • Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.

CHOCOLATE GELATO



Chocolate Gelato image

Provided by Food Network

Time 3h30m

Yield approximately 3 1/2 cups

Number Of Ingredients 5

1 1/2 cups milk
1/2 cup heavy cream
5 ounces semi-sweet dark chocolate
1/2 cup sugar
4 egg yolks

Steps:

  • In a saucepan heat the milk and cream to scalding. Chop the chocolate into small pieces. Remove the milk and cream from the heat. Add the chopped chocolate, stir until completely melted. In a large bowl, using a whisk, beat the sugar with the egg yolks and vanilla extract until the mixture is light and fluffy. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
  • Heat the mixture in a bowl over simmering water, stirring constantly with a whisk or wooden spoon, until it thickens enough to coat the spoon.
  • Let cool to room temperature, refrigerate, covered, until completely cold, preferably overnight. Process the mixture in an ice cream freezer following the manufacturers instructions. Serve immediately.

WHITE CHOCOLATE COFFEE



White Chocolate Coffee image

I made this beautifully layered coffee drink in my Ninja Coffee Bar®. You can also achieve the same effect by slowly pouring the froth over the coffee.

Provided by Yoly

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 4

½ cup unsweetened almond milk
1 packet stevia sweetener (such as Truvia®)
2 tablespoons sugar-free white chocolate-flavored syrup (such as Torani®)
1 cup brewed coffee

Steps:

  • Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
  • Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

Nutrition Facts : Calories 35.3 calories, Carbohydrate 5.2 g, Fat 1.4 g, Fiber 0.5 g, Protein 0.8 g, Sodium 89.7 mg, Sugar 3.7 g

CHOCOLATE GELATO



Chocolate Gelato image

I am posting this recipe in response to a request for recipes using an ice cream maker. Except for the whipping cream I find that I usually have all the ingredients on hand. This is very easy to make but does take time to chill. Stacey

Provided by Stacey Sweet

Categories     Frozen Desserts

Time 12h25m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 6

3/4 cup unsweetened cocoa powder
3/4 cup sugar
1 dash sea salt
1 cup milk
2 eggs, whisked
1 1/2 cups heavy whipping cream

Steps:

  • In a heavy sauce pan whisk together the cocoa sugar and salt.
  • whisk in milk and eggs.
  • cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
  • whisk in cream and remove from heat.
  • transfer into your freezing container and chill for 8-12 hours.
  • when ready to freeze, follow your manufacturer's directions.

Nutrition Facts : Calories 282.9, Fat 20, SaturatedFat 12, Cholesterol 118.3, Sodium 70.5, Carbohydrate 25.9, Fiber 2.7, Sugar 19, Protein 5.1

FANTASTIC FANTABULOUS TRADITIONAL SICILIAN CHOCOLATE GELATO



Fantastic Fantabulous Traditional Sicilian Chocolate Gelato image

Make and share this Fantastic Fantabulous Traditional Sicilian Chocolate Gelato recipe from Food.com.

Provided by tunasushi

Categories     Frozen Desserts

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 4

3 cups whole milk
2/3 cup sugar
3/4 cup premium unsweetened cocoa powder (natural or Dutch-process)
1 1/2 tablespoons cornstarch

Steps:

  • In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
  • Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl.
  • Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer.
  • Scrape into a bowl and let cool.
  • Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.
  • Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

Nutrition Facts : Calories 143.6, Fat 4.1, SaturatedFat 2.4, Cholesterol 9.2, Sodium 38.4, Carbohydrate 26.6, Fiber 2.7, Sugar 21.6, Protein 4.5

SICILIAN CHOCOLATE GELATO



Sicilian Chocolate Gelato image

From the Scharffen Berger website, this Sicilian gelato contains simply milk, yet it's still completely AMAZING. Add mint leaves to the 2 cups milk for a mint chocolate gelato. I didn't even use what is probably considered "quality" cocoa and this still tastes so great.

Provided by Mandarrrrrr

Categories     Frozen Desserts

Time 30m

Yield 1 quart (approx.), 4-6 serving(s)

Number Of Ingredients 4

3 cups whole milk
2/3 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tablespoons cornstarch

Steps:

  • In medium saucepan bring 2 cups of the milk to a simmer.
  • Meanwhile, whisk the remaining cup of milk with the sugar, cocoa, and cornstarch.
  • Scrape the cocoa mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges.
  • Stir and cook for a minute longer.
  • Strain through a fine wire-mesh strainer into a clean bowl and cool.
  • Cover the surface of the mixture with plastic wrap and chill overnight. (You may also set the bowl over an ice bath and stir the hot gelato mixture frequently until cool).
  • TO MAKE GELATO: Freeze according to the instructions with your ice cream maker. The mixture is thick to begin with and may take less time than average in the ice cream maker. Makes one scant quart ice cream.
  • TO MAKE FUDGE POPS: Divide the chilled gelato base between the ice pop molds and place in the freezer overnight to set. These will have a slightly icy texture. (If you have an ice cream maker and would like a finer-textured fudge pop, freeze the gelato base according to the instructions with your ice cream maker and divide the mixture evenly between ice pop molds. Place in the freezer overnight to set.).
  • TO MAKE GRANITA: Pour the chilled gelato base into a large, shallow baking dish (the shallower the dish, the faster the mixture will freeze) and place in the freezer. In about an hour, the liquid will begin to freeze along the sides of the pan. Using a fork, scrape the ice towards the center of the pan. Repeat this process every 20 minutes or so until all of the mixture is frozen and flaked.

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