This is a print preview of "light Chocolate Espresso Kahlua gelato" recipe.

light Chocolate Espresso Kahlua gelato Recipe
by Foodessa

light Chocolate Espresso Kahlua gelato

A departure from one of my very favourite gelato recipes...one that I tweaked from the original Chocolate Espresso Kahlua Ice Cream. Principal changes were made with evaporated milk and pure Espresso coffee. This recipe has become my favourite because it checks off all my criteria for gourmet satisfaction ;o)

For a dedicated post...refer to:
http://www.foodessa.com/2012/03/chocolate-espresso-kahlua-ice-cream.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 4 1 Liter

Ingredients

  • . > (American / Metric measures) <
  • . Note: 1 can (370ml/1-1/2 cups) of evaporated milk will be needed
  • .
  • . Custard Cream: to be made at least 4 hours ahead
  • . > Espresso Coffee Syrup:
  • . 3/4 cup (175ml) espresso coffee, brewed
  • . 3 Tbsps. (45g) organic, cane sugar
  • . >Custard Cream:
  • . 4 xLarge egg yolks
  • . 1/2 cup (110g) organic, cane sugar
  • . 1/2 cup (125ml) evaporated milk
  • . 1/2 cup (125ml) 3.25% milk (2% works well also)
  • . 2 oz. (50g) dark (65-70%) bittersweet chocolate, coarsely chopped
  • . 1 Tbsp. (15ml) Kahlua liquor
  • .
  • . >> Custard Cream...continued
  • ...to later place into the freezer: 1 cup (250ml) evaporated milk

Directions

  1. . > Coffee syrup: In a small saucepan, pour the espresso, and sugar together. Heat on MEDIUM-HIGH until the liquid reaches a gentle boil. Afterwards, lower the heat to MEDIUM-LOW and cook the syrup for 25 minutes. Remove it from the heat and set aside.
  2. . > Cream custard: In a small-medium saucepan, whisk together the egg yolks and sugar. Then, gradually whisk in the milk(s) to a smooth consistency. Set aside while coffee syrup is finishing.
  3. . Later, cook the custard on LOW-MEDIUM heat while occasionally whisking for about 15 minutes or until a thickening begins (about 160F/72C). Close the heat and remove the pot. Then, immediately stir in the chopped chocolate until melted. Now, whisk in the coffee syrup. Set aside to cool. Transfer the custard into a medium, heat-proof bowl and cover it with a plastic wrap touching the surface and leaving a tiny opening. Leave it alone for 40 minutes before refrigerating it for a minimum of 4 hours to overnight is best. Afterwards, add the liquor into the custard and place it back into the fridge until ready to assemble.
  4. . >>> Much later: Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 2 hours all depending on the freezer's strength. The center should not be completely frozen.
  5. . > ASSEMBLY: (do these next steps with urgency...keeping ingredients always as cold as possible.) Remove the bowl from the freezer. With an electrical whisk, whip the partially frozen milk until it holds its peak. Then, fold and whisk in the cold custard until combined. Note: Here's where an ice-cream machine can be used. Otherwise, place this mix (covered) preferably at the back of the freezer. After the first 30 minutes, give the ice-cream a quick whisk to break up the initial forming crystals. Freeze and repeat the whisking within the next 30 minutes. Freeze again for the last 30 minutes, then whisk and immediately pour the mix into a pre-chilled freezer proof container. Serve after a minimum of 6 hours.
  6. . Flavourful wishes from Claudia's kitchen...FOODESSA.com