I'm not very good at making ice cream (yet). I just haven't found a recipe that I love. When I ran across a recipe for gelato in the March 2011 Food Network magazine, I wondered if gelato would be easier.
It was easier! Well, this recipe is, at least. But after a little research on-line, I've discovered that this is not your typical gelato recipe. Aside from the chocolate, this recipe does not have any dairy in it! I was thrown for such a loop trying to figure out when I put the milk in. This would be a great recipe to make when you want homemade ice cream, but don't have any "fancy" dairy products in the house. It is very, very rich so small servings are better.
8 ounces milk chocolate, finely chopped
1/2 cup cocoa powder
2 cups water
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
Put the milk chocolate and cocoa in a blender or food processor. Bring water and sugar to a simmer in small saucepan, stirring to dissolve sugar. Pour the hot syrup in to the blender/processor. Pulse 4-5 times until the mixture is smooth, but not foamy. Add the vanilla and almond extracts and salt and pulse once more to combine. Transfer mixture to a bowl, cover and refrigerate for at least 2 hours or until very cold.
Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to manufacturers instructions. Pour mixture in to an air tight container and freeze until firm (at least 2 hours).