If you're looking for something a tad lower in calories than regular chocolate ice cream and so much better than anything you can buy in your local supermarket (even Tillamook...GASP), then you've come to the right place.
This gelato starts life simply as whole milk, a touch of cream, a bit of sugar and a whole cup of cocoa powder, then becomes a custard with the addition of egg yolks. Kicked up a notch with some good vanilla and a wee dram of Kahlua and cooled overnight before it hits the Ice Cream Maker, the finished product is about as chocolatey as chocolate can be - deep, dark, rich, smooth, creamy and altogether totally decadent.
I made it while Trudy and John were here so they could get a tiny taste and honestly we were supposed to have it for dessert Tuesday night but I couldn't talk them into staying for another day, so instead of cookin' up a chicken storm and bringing out the good silverwear, the big guy and yours truly had the Ham Tetrazzini you saw yesterday and finished a meyer lemon tart instead. Poor us.
But last night...oh last night we had this fabulous gelato along with a glass of Remi. That's really all you need - two spoons, a bowl of gelato for each of us and booze to make cold Tucson a warm place to be...again. Oh - we need to thank Ina for this fabulous frozen dessert. I did make a couple of slight changes and I have to admit, I even left some chocolate out. Imagine that! Just a word from the wise - be sure to use a VERY good quality cocoa powder or it'll have a weird kind of mouth feel. I used Trader Joe's and it was lovely.
Check out her original recipe here. We don't want the cyber police after us, do we?