Gelato

This dessert dates back to the Biblical times. Issac offered Abraham goats milk with snow, thus making a frozen treat. During the fall of the Roman Empire this treat was forgotten, except for in the East. Here iced drinks and treats continued to be invented. In the 16th century the Sicilians created Sorbetto. There are different aspects of Gelato that were created from many different cultures. Nobody really knows exactly where Gelato was created.

In Italian the word Gelato literally means “frozen”. A Sicilian, Francesco Procopio Dei Coltelli was the first person to sell Gelato to the public. Italian law requires Gelato to have a minimum of 3.5% butterfat.

I find making Gelato a fairly simple process. The hardest part is tempering the egg yolks. You have to be careful not to scramble the eggs. I cooked part of the sugar, the milk and cream to a simmer, until the sugar was dissolved. Then I removed it from the heat and added the bittersweet chocolate and unsweetened cocoa powder. I whisked the egg yolks and the rest of the sugar until it was thick and pale yellow. I then slowly added the cream mixture to the egg mixture, whisking the whole time(or you can do this in a stand mixer), to keep the eggs from scrambling. Then you cool over a ice bath. Then put in your ice cream maker.