I went to Italy last year with the fabulous Ms. M, and we ate gelato morning, noon and night. Venice, Sienna, Florence. Literally 3 times a day. We both rued the thought of climbing back on the plane, gelato-less. I mourned back here, state-side, and sadly careened from one bad Americanized “gelato” store to another. Sigh. Then, Christmas.
I have the best man-friend. Have I mentioned that before?? He watched me pine for months, gamely eating crappy “gelato” all over the city. So for Christmas, he surprised me with a super-duper, fabulous DeLonghi Gelato Maker. The man is a mind reader! A sweet, thoughtful mind reader. Amazing!!
My first attempt was meh. In my rush to make the perfect gelato, I did not read the recipe fully, curdled my eggs and froze my mix! Patience, girl, patience.
My second attempt was, however, amazing! Yay!! I made an egg-less gelato – Chocolate Cinnamon with Toffee Bits – and it was fabulous, creamy and rich. Almost like being back in Italy. Bam! – happy girl! And happy man-friend – tasty treats AND no more whining about sub-standard gelato! And happy Ms. M – gelato! And happy doggies – just because that’s their vibe.
Chocolate Cinnamon Gelato with Toffee Bits
1/2 c granulated sugar
2 tbsp cornstarch
1 1/4 tsp ground cinnamon
Pinch of salt
2 c whole milk, divided
5 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 c chilled heavy whipping cream
1/3 c Heath toffee bits
Directions:
Whisk sugar, cornstarch, cinnamon and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.
Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes. The mixture needs to be cooled before you put it in the gelato machine!
Process gelato base in gelato or ice cream maker according to manufacturer’s instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.
Recipe from Epicurious.
