Congratulations!! Be sure to pick up The Perfect Scoop by David Lebovitz
great book. The Vietnamese coffee, Roasted banana, peanut butter ice creams are all awesome. To keep ice cream softer (once you put it in your freezer, often it becomes rock solid) use a tablespoon or two of your favorite liquer.
This chocolate gelato recipe from Epi is really good, glossy and delish. Most times I am lazy and want more instant gratification, so not having to make a custard base first is great.
Chocolate Gelato
There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.
Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)
Makes about 1 qt.
3 cups whole milk
1/4 cup sugar
3 tablespoons cornstarch
Scant 1/4 teaspoon salt
7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special equipment: an ice cream maker
Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
Cooks' note:
• Gelato keeps 1 week.
