Double Chocolate Chip Gelato
(dairy, egg, gluten, nut and soy free)
For soy free option
make sure to use soy-free chocolate chips
Ingredients
1/4 cup sugar
3 tablespoon cornstarch
3 cups coconut milk, well-shaken (not Lite)
7.5 oz (2 bars) of 70% or higher cacao chocolate — I like Lindt
1/2 cup dairy and soy-free mini chocolate chips
1. In a large bowl, whisk together the sugar and cornstarch. Set aside.
2. Pour 2 3/4 cups of the coconut milk into a medium saucepan and bring to a boil over medium heat. Just before the coconut milk begins to boil, whisk the reserved 1/4 cup of cold coconut milk into the cornstarch mixture until it is smooth. When the coconut milk boils, pour in the cornstarch mixture and cook, boiling gently and whisking constantly, for 3 minutes. The mixture will become very thick, as you can see in this photo.
After three minutes, remove the pudding from the heat and let it cool completely (probably about 1 1/2 hours). Do not refrigerate the pudding. Coconut oil gets REALLY hard when it is chilled and you'll never get it into the ice cream machine. When the mixture has cooled completely, pour it into the ice cream machine and process according to the machine instructions. Five minutes before the end of the cycle, pour in the chocolate chips. When the ice cream machine reaches the end of its cycle, remove the pudding to a plastic, air-tight container and freeze for 2 hours. Using an ice cream scooper dipped in hot water, scoop and serve. (Note: if the ice cream is too hard to scoop, which is a hazard with coconut milk, microwave the container in 10 second increments until the ice cream is just scoopable).
We All Scream for Ice Cream Copyright © 2009 Elizabeth Gordon.
Source:
www.bakingasametahor.com
