Gelato al Cioccolato
Chocolate Ice Cream
8 oz (225 grams) dark chocolate (at least 50% cocoa)
3 tablespoons (45 ml) milk
6 eggs, separated
4 tablespoons (60 ml) brandy (optional)
1/2 pint (300 ml) whipping cream
Break the chocolate into a bowl and add the milk. Stand the bowl over a
saucepan of simmering water and heat until melted. Remove the bowl from
the heat. Beat the egg yolks into the mixture, one at a time, then add
the brandy, is preferred. Leave to cool. Whip the cream until it holds
its shape, then fold into the chocolate mixture. Whisk the egg whites
until stiff, then fold into the mixture. Pour the mixture into a shallow
freezer container and freeze, uncovered, for 2-3 hours until firm. Cover
the container with a lid for storing. Serves 4.
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
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