Espresso Chip Gelato

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


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


  1. In a small bowl stir together the low-fat milk and cornstarch until blended and smooth.
  2. 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.
  3. 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.
  4. Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended. Makes 4 servings (serving size: 12 cup).
Nutrition Info: 
242 calories, 4.9g fat (.16g poly, 1.6g mono, 2.9g sat), 9g protein, 5.4mg cholesterol, 43g carbohydrate


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.