Sweeten up your Sweetheart with Chocolate & Baileys Gelato

2/17/14

     I am fairly picky about chocolate ice cream, but when I get a craving for it my go-to is usually Talenti Gelato. If you have tried it, you probably agree with me. But after coming across this chocolate gelato recipe, I've decided that this is probably the best chocolate ice cream I've had (or close to it).      

Justin has been on a hot chocolate and Baileys kick lately, so when I noticed this recipe included Baileys, I knew it would provide the extra creamy texture and flavor I was looking for. You do not need an ice cream maker for this recipe, however, I decided to use mine. I noticed we had a bunch of nice chocolates leftover from Christmas that we had yet to finish, so I decided to chop those up and throw them into the gelato as well. Sweeten up your sweetheart with this creamy chocolate gelato and I bet they will fall in love with you all over again! =)

Chocolate & Baileys Gelato

Ingredients:
2 Cups Whole Milk
1 Cup Heavy Cream
1 Cup Vanilla Cinnamon Baileys Irish Cream
1 Cup Unsweetened Cocoa Powder
1 Cup Sugar
2 Tbsp Cornstarch
Pinch of Salt





Directions:
1. In a mixing bowl, pour the milk, cornstarch, salt, and cocoa powder in a bowl (Be careful, the cocoa powder does not mix easily so you have to be patient).

2. Add the two creams and the sugar to a sauce pan and put it over medium heat until it reaches a simmer.

3. Remove from heat and add the chocolate mixture. Bring the pan back over medium heat and constantly whisk as you bring it to a simmer. You will notice it starting to thicken up and look similar to pudding. Keep whisking over the simmer until you feel it is thick enough and then remove from heat.

4. Transfer the mixture to your already frozen ice cream maker. Continue to whisk in the ice cream maker until most of the steam has disappeared.

5. Place the ice cream in the freezer for an hour. Remove, attach your mixing paddle, and let the mixture stir for 20 minutes. Put ice cream back in freezer.
6. When the ice cream is still able to be stirred, but not frozen, add the chocolate pieces and evenly distribute. Place the ice cream back in the freezer.

7. After about 4-5 hours your ice cream should be frozen yet still nice and creamy. Even the Italians may mistake it for their own! =)