Chocolate Grand Marnier Gelato

Jun 27

Written by:
6/27/2011 11:52 AM  RssIcon



Chocolate Grand Marnier Gelato

Zest of 3 oranges
1 cup granulated sugar
3 cups whole milk
3 tbsp unsweetened cocoa powder
Pinch of salt
4 egg yolks
6 ounces bittersweet chocolate (chips or chopped)
1 cup heavy cream
3 tbsp Grand Marnier

Process the sugar with the orange zest for a couple of minutes in a food processor to fully infuse the sugar. Whisk milk, cocoa powder, salt and sugar-zest infusion together in a heavy saucepan and heat to 190˚; remove from heat. Meanwhile whisk the eggs yolks in a separate bowl. Temper the egg yolks by carefully whisking in some of the heated mix from the saucepan. Whisk the tempered eggs mixture into the remaining mix in the saucepan. Return mix to heat and stir/whisk continuously until mix reaches 185˚. Remove the saucepan from the heat and strain the custard through a fine sieve. Add the chocolate to the hot custard and whisk to blend. Allow this custard base to cool a bit before stirring in the Grand Marnier. Place the saucepan with the custard into an ice bath to chill; stirring occasionally.

Meanwhile pour the 1 cup of heavy cream into a mixing bowl and chill in the freezer. Remove the chilled bowl of cream from the freezer and whisk lightly just to incorporate a bit of air and add body to the cream; don’t get it too stiff. Add the lightly whipped cream to chilled custard mix and whisk together until smooth. Cover the bowl with plastic wrap and refrigerate the gelato mix for 6-8 hours or overnight to thoroughly chill. When ready, pour the chilled mixture into your ice cream maker and process according to manufacturer’s directions. Remove gelato from ice cream maker, put in container and place in freezer to fully harden.


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