Mocha Almond Chip Gelato

I think I should start calling Friday posts {Indulgent Fridays}, as lately I seem to be always writing about an indulgent breakfast (dried cherry scones), decadent dessert (dark chocolate brownies), or a tasty cocktail (fresh margaritas). Seems a theme is emerging here…apparently I need a little treat by the time Friday rolls around!

Here we are again on a Friday and I’ve got another sweet little something for you…though, I promise, this is nowhere near the decadence of the dark chocolate brownies. This gelato is still creamy and chocolately and all things good about ice cream but it’s made only with milk, no cream in sight. In fact, you can choose whichever percentage milk you like – I’ve made it with 1%, 2%, and whole milk and it’s been great every time. I’ve not actually made it with coconut, soy, or almond milk, but it has turned out so beautifully all the other ways, I can’t imagine it would be a flop with a non-dairy milk. Almond milk could be an especially delicious complement to the sliced almonds in the gelato. Just one caution if you use a non-dairy milk – make sure it’s unsweetened or the gelato will be much too sweet.

You’ll need an ice cream maker for this recipe, which actually makes the whole process pretty light on labor. You make a quick pudding-ish concoction, cool it down a bit, pour it into the ice cream maker and the work of turning it into gelato is done for you.

Ingredients
3.5 c. milk (1%, 2%, or whole)
3 tbsp. cornstarch
2/3 c. sugar
4 tsp. cocoa powder
2 tbsp. decaf instant coffee granules
2 tsp. vanilla
2 oz. dark chocolate, chopped
1/4 c. sliced almonds

Whisk 3 c. milk, sugar, and cocoa in a saucepan and bring to a boil over moderate heat, stirring occasionally. Whisk in coffee granules.

In a small bowl, whisk remaining 1/2 c. milk and cornstarch, then add to mocha mixture and whisk over medium heat until mixture thickens, just a few minutes.

Off the heat, add vanilla and a couple pinches of salt to mixture and whisk to combine. Let cool to room temperature.

Pour mixture into an ice cream maker, add chocolate and almonds, and process according to your machine’s instructions. Transfer to a lidded container and freeze.

Little lesson learned during my gelato photo shoot: when photographing frozen desserts, one must move very quickly!