Total time: 40 minutes plus cooling time and about 1 1/2 hours freezing time
Servings: 8 (Makes about 1 quart gelato)
2 cups plus 2 tablespoons milk
3/4 cup sugar
2 tablespoons honey
2 tablespoons skim milk powder
1 tablespoon cocoa powder
3 1/2 ounces chocolate, preferably 70% cocoa
1 1/2 pounds ice
1 pound rock salt
1. Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.
2. Place the cooled base in a medium aluminum bowl.
3. Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency.
4. Freeze the gelato base for about 1 1/2 hours before serving.
Each of 8 servings: 203 calories; 3 grams protein; 31 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 7 mg. cholesterol; 27 grams sugar; 35 mg. sodium.Copyright © 2014, Los Angeles Times