"The best part of waking up, is Mocha Chip Gelato in your cup!" One more time! Everybody now! "The best part of..." ok, joking. It's just that coffee makes me super chatty and you can only imagine what coffee ice cream does to me. I know that ice cream is typically enjoyed in the afternoon/evening hours, but unless you want to be up all night with a buzzing head, you best eat this Mocha Gelato in the morning. And also because sugar is most easily burned off when consumed early on in the day. But that's a whole other topic and a whole other blog.
My girlfriend Carolyn, "Hi Carolyn!," was so generous to present me with a gift card to Williams-Sonoma for a graduation gift. My my how fancy my dear friends are! I got myself a Kitchen Aid ice cream mixer attachment and flew home on my trusty yellow scoot to get crackin' on what came out to be the holy grail of gelato. Perhaps I am easy to please, but oh how I love coffee and chocolate, and when the two are joined in gelato matrimony, I cannot keep my stomach from growling. Though it was my first effort at homemade ice cream, I felt it to be a smashing success. Did I mention I didn't even share any of it?
Mocha Chip Gelato
Adapted from Gourmet, found via Epicurious
Makes 4 servings
Special equipment: an ice-cream maker
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 extract
1 oz fine-quality bittersweet chocolate, finely chopped
Chopped nuts for topping, optional
1. Prepare a large bowl of ice water and set aside. Stir together 1/4 cup milk and cornstarch. Set aside.
2. Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small saucepan and bring to a boil over medium heat, stirring constantly. Whisk in coffee granules. Stir cornstarch mixture again and whisk into saucepan. Return to a boil, whisking, then remove from heat. Add vanilla, a pinch of salt, and half of the chopped chocolate to saucepan, stirring. Set saucepan in the bowl of ice water to cool, whisking frequently.
3. Pour chocolate mixture in ice-cream maker and churn for 20-25 minutes. When nearly frozen, add remaining chocolate and churn until blended. Serve gelato with sprinkled nuts of your choice.
*NOTES: I substituted whole milk for 1%, to give the gelato a creamier texture. And because that's all I had in the fridge. *snork