Friday, July 2, 2010
The gelato is at last basking in the freezer in all of its glory! Here is the glorious recipe...be ready to make an utter disaster out of your kitchen!
Chocolate-Pecan Gelato (adapted from Williams-Sonoma Ice Cream cookbook)
Makes about 1 qt. (I quadrupled the recipe and added time to the cooking and it turned out great!)
3/4 c. raw pecans, you can roast them if you want a bolder nut flavor
1 tbsp. canola oil
1 tbsp sugar
Pinch of salt
3 c. whole milk
4 large egg yolks
1/2 c. heavy cream
3/4 c. sugar
Pinch of salt
4.5 oz. bittersweet chocolate, coarsely chopped
Make the pecan paste by combining the nuts, oil, sugar and salt in a food processor. Process until a thick paste forms, about 2 minutes. You should have about 1/3 c. of paste.
In a heavy 2-qt. saucepan, combine the milk and nut paste. Cook over medium heat until bubbles form around the edge of the pan, about 5 minutes. Do not let the mixture boil.
Meanwhile, combine the egg yolks, cream, sugar, and salt in a bowl. Whisk until smooth and the sugar begins to dissolve. Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil.
Put the chopped chocolate in heatproof bowl and pour the hot custard over it. Stir until smooth. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard. Refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a freezer-safe container. Cover and freeze until firm, at least 4 hours or up to 3 days, before serving.