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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 25 min Start to finish: 45 min Ingredients:
1 3/4 cups 1% milk |
2 tablespoons cornstarch |
1/3 cup sugar |
2 teaspoons unsweetened cocoa powder |
1 tablespoon instant-coffee granules |
1 teaspoon vanilla |
1 oz fine-quality bittersweet chocolate, finely chopped |
1 tablespoon sliced almonds, toasted and cooled |
Directions:
1. Stir together 1/4 cup milk and cornstarch.
2. 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.
3. Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.
4. Set saucepan in a large bowl of ice water to cool, whisking frequently.
5. Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended.
6. Serve gelato sprinkled with almonds.
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