Espresso Chip Gelato

Recipe Source:

From Enlightened Chocolate by Camilla V. Saulsbury ($22.95, Cumberland House, 2007)

Ingredients

¹⁄₂ cup 1% low-fat milk
1 12-ounce can fat-free evaporated milk
2 tablespoons cornstarch
¹⁄₃ cup firmly packed light brown sugar
1 tablespoon unsweetened cocoa powder
2 ¹⁄₂ teaspoons instant espresso powder
1 teaspoon vanilla extract
Pinch of salt
2 ounces bittersweet chocolate, finely chopped, divided use

Directions

In a small bowl stir together the low-fat milk and cornstarch until blended and smooth.
In a small heavy-bottomed saucepan set over medium heat whisk the brown sugar, cocoa powder, and evaporated milk, stirring until mixture comes to a boil. Whisk in the espresso powder. Stir cornstarch mixture again and whisk into espresso mixture. Return to a boil, whisking, then remove from heat.
Add vanilla, a pinch of salt, and 1 ounce 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. Makes 4 servings (serving size: ¹⁄₂ cup).

Nutrition Info:

242 calories, 4.9g fat (.16g poly, 1.6g mono, 2.9g sat), 9g protein, 5.4mg cholesterol, 43g carbohydrate

Contributor

Camilla Saulsbury

Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies.

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Ingredients

Directions

Contributor

Camilla Saulsbury

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