Gastronomic Gelato Italiano
- 3/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 dash sea salt
- 1 cup milk
- 2 eggs, whisked
- 1 1/2 cups heavy whipping cream
- 1/4 cup Frangelico
- 2 biscotti, crushed, in the Italian traditional style (flavored with almonds, walnuts, and anise)
- In a heavy sauce pan, whisk together the cocoa, sugar and salt.
- Whisk in milk, Frangelico, and eggs.
- Cook over medium heat, stirring constantly until steaming hot and starting to thicken, about 6-8 minutes.
- Whisk in cream and remove from heat.
- Transfer into your freezing container (for a traditional ice cream maker) or into a container with a spout (for a modern ice cream maker where the freezer requires freezing and no outside salt/ice is used in the freezing process) and chill in refrigerator for 4 hours.
- When ready to freeze, if using an ice cream maker, follow your manufacturer's directions.
- Add crushed biscotti during the final 10 minutes of churning in the freezer or ice cream maker.
- Garnish with additional biscotti.
unsweetened cocoa, sugar, salt, milk, eggs, heavy whipping cream, frangelico, biscotti
Taken from www.food.com/recipe/gastronomic-gelato-italiano-307297 (may not work)