Best Mocha Chip Gelato Amazing Ice Cream Machine Recipes
MOCHA CHIP GELATO AMAZING! - ICE CREAM MACHINE
This is an amazing frozen treat! It takes a little time continuously whisking, but it is definitely worth it. The next time I make it I may double the recipe, it will definitely still fit in the ice cream maker cylinder. I used skim milk because it is what I had on hand and omitted the almonds at the end. I've heard of people using espresso powder instead of instant coffee, but the instant coffee gives a very nice, subtle flavor. Also, some have mentioned using less cornstarch, but I used the full 2 TBSP and thought it came out great. The consistency is ridiculously smooth and I may have added a little more than an ounce of chopped chocolate. Enjoy!
Provided by mikey ev
Categories Frozen Desserts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together 1/4 cup milk and cornstarch.
- Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring.
- Whisk in coffee granules.
- Stir cornstarch mixture again and whisk into coffee mixture.
- Return to a boil, whisking, then remove from heat.
- Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
- Set saucepan in a large bowl of ice water to cool, whisking frequently.
- Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
- Serve gelato sprinkled with almonds.
Nutrition Facts : Calories 132.8, Fat 1.2, SaturatedFat 0.8, Cholesterol 5.3, Sodium 86.9, Carbohydrate 26.8, Fiber 0.3, Sugar 22.3, Protein 4
MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA CHIP GELATO
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Freeze/Chill Low Fat Quick & Easy Frozen Dessert Birthday Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together 1/4 cup milk and cornstarch.
- Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.
- Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
- Set saucepan in a large bowl of ice water to cool, whisking frequently.
- Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
- Serve gelato sprinkled with almonds.
LEMON GELATO (FOR ICE CREAM MACHINE)
This recipe is from Meredith Kurtzman, "Otto" restaurant. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). The Prep time includes all chilling/freezing times.
Provided by Dee514
Categories Frozen Desserts
Time 18h20m
Yield 1 Quart
Number Of Ingredients 6
Steps:
- Heat milk in sauce pan to a simmer.
- Put the lemon zest and vanilla bean in a bowl, and add the hot milk.
- When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.
- Strain the milk into a sauce pan, add half the sugar, and bring to a simmer.
- Whisk the egg yolks with the remaining sugar until combined.
- Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking to heat the yolks without cooking them.
- When all the milk has been added, cook the mixture over medium heat, stirring continuously, for about 4 to 5 minutes or until the mixture is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon (Don't overcook the eggs; doing so will change the flavor of the gelato).
- Stir in a pinch of salt, and straininto a heatproof bowl set over ice.
- Cover, and refrigerate for at least 6 hours or overnight.
- Transfer mixture to an ice cream machine, and process according to directions.
- Transfer gelato to a container and return to freezer for about 2 hours.
- Serve in chilled glasses.
Nutrition Facts : Calories 2278.3, Fat 76.3, SaturatedFat 36.9, Cholesterol 2024.7, Sodium 706.7, Carbohydrate 350.8, Sugar 300.6, Protein 56.3
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