They say that reducing the heavy cream content in ice cream - to make what's often referred to as gelato -- lets the flavor you're using really speak. That is certainly the case with this! Using a bit of dark chocolate in addition to the cocoa adds back in a bit of fat, making it kind of fudgy. Please note that the prep time included in the recipe includes the chilling before you churn, and the freezing afterwards.
Take the gelato out of the freezer 10 - 15 minutes before serving for easier scooping. Enjoy! ;o) —AntoniaJames
- Prep time 6 hours
- Cook time 20 minutes
- Makes a bit less than one quart
2 3/4 cups + 3 tablespoons plain or vanilla unsweetened oat milk
1/4 cup unsweetened cocoa (I use Hershey's Special Dark)
3/4 cup sugar
1 tablespoon instant coffee powder or 1 1/2 teaspoons instant espresso powder
a pinch of salt
3 tablespoons corn starch
4 egg yolks, beaten
2 tablespoons rum or coffee liqueur
3 ounces dark chocolate, chopped and melted (I use the microwave on medium in 15-second increments, stirring frequently and stopping while there are still a few bits still visible)
- Stir together the 3 tablespoons of oat milk and the cornstarch in a small bowl until the cornstarch dissolves. In a medium heavy-bottomed saucepan, whisk together to thoroughly combine the cocoa, sugar, coffee powder, and salt. Slowly add in a stream 1 cup of oat milk, whisking all the while. Add the rest of the oat milk, continuing to whisk it in.
- Cook over medium heat just until it starts to boil. Turn off the heat; give the cornstarch slurry a good stir and whisk it into the hot oat milk. Turn the heat back on to medium. Cook for 2-3 minutes, until it starts to thicken a bit.
- Slowly stream a tablespoon or so of the hot mixture at a time into the beaten yolks whisking vigorously, until you've added about a cup of it.
- Whisk the eggs plus milk back into the saucepan. Cook over medium-low heat for 3-4 minutes, whisking constantly. Strain through a fine mesh strainer into a medium bowl (or a 4-cup glass measure, as I do). While the gelato base is still very hot, whisk in the rum and the melted chocolate until completely blended.
- Chill in an ice bath for at least 30 minutes, stirring occasionally. Then chill in the fridge until cool, about 2 - 3 hours. Churn according to your ice cream maker's instructions. Let it firm up in the fridge for at least another 2 hours before serving.
- Enjoy! ;o)