Chocolate-Irish Cream Gelato

Name: Chocolate-Irish Cream Gelato
Yield: 1 quart null servings of 8 1/2 cup/125 mL
Ingredients: 1 tsp (5 mL) instant espresso powder; 1 tbsp (15 mL) hot water; 4 oz (125 g) bittersweet chocolate, chopped; 1/2 cup (125 mL) sweetened condensed milk; 1/3 cup (75 mL) Irish cream liqueur; 1/8 tsp (0.5 mL) salt; 1 1/4 cups (300 mL) heavy whipping cream; 8 oz (250 g) bittersweet chocolate, chopped; 4 oz (125 g) white chocolate, chopped; Salted Chocolate Sticks (optional, see Cook’s Tip)

Prep 15 min

Cook 405 min

Ready in 420 min

This rich and creamy frozen dessert doesn't require an ice cream maker and can be stored in the freezer for up to 2 weeks.

Ingredients

1 tsp (5 mL) instant espresso powder
1 tbsp (15 mL) hot water
4 oz (125 g) bittersweet chocolate, chopped
1/2 cup (125 mL) sweetened condensed milk
1/3 cup (75 mL) Irish cream liqueur
1/8 tsp (0.5 mL) salt
1 1/4 cups (300 mL) heavy whipping cream

8 oz (250 g) bittersweet chocolate, chopped
4 oz (125 g) white chocolate, chopped
Salted Chocolate Sticks (optional, see Cook’s Tip)

Directions

For gelato, combine espresso powder and hot water in (1-cup/250-mL) Prep Bowl; stir until espresso powder is dissolved. Combine espresso mixture, chocolate and condensed milk in Small Micro-Cooker®; microwave, uncovered, on HIGH 1 minute or until chocolate is mostly melted, stirring every 10 seconds. Stir in liqueur and salt. Transfer to Stainless (4-qt./4-L) Mixing Bowl; let stand until cool.
Meanwhile, pour cream into Stainless (2-qt./2-L) Mixing Bowl; beat on medium-high speed of electric mixer until soft peaks form. Whisk one-third of the whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until well blended. Cover with lid and freeze until firm, 7 hours or overnight.
For bowls, inflate eight 5-in. (13-cm) balloons to measure 11 in. (28 cm) around widest part. Line Large Sheet Pan with Parchment Paper. Place bittersweet chocolate into clean, dry Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until mostly melted, stirring every 30 seconds; stir until smooth. Place white chocolate in (2-cup/500-mL) Prep Bowl. Microwave as directed above.
Drizzle some of the white chocolate into bittersweet chocolate. Dip bottom end of one balloon into chocolate and tilt in a north-south-east-west pattern to form four “petals.” Place on sheet pan; hold in place until balloon can stand upright. Repeat with remaining balloons, adding white chocolate as necessary. Freeze 15 minutes. Carefully puncture balloons at knotted end using pin. Slowly release air; remove balloons. To serve, place gelato in refrigerator 30 minutes. Serve in bowls and garnish with Salted Chocolate Sticks, if desired.

Yield:

1 quart
servings of 8 1/2 cup/125 mL

Nutrients per serving:

Calories 300, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 65 mg, Sodium 90 mg, Carbohydrate 21 g, Fiber 1 g, Protein 4 g

U.S. Diabetic exchanges per serving:

1 1/2 starch, 4 fat (1 1/2 carb)

Cook's Tips:

Coffee flavored liqueur can be substituted for the Irish cream liqueur, if desired.

For Salted Chocolate Sticks, line Small Sheet Pan with Parchment Paper. Place 2 oz (60 g) chopped bittersweet chocolate in (2-cup/500-mL) Prep Bowl; microwave, uncovered, on HIGH 1-11/2 minutes or until mostly melted, stirring every 30 seconds. Pour into a resealable plastic bag; twist bag to seal. Trim a small corner off bag to allow chocolate to flow through. Pipe straight lines onto prepared pan and immediately sprinkle with Coarse Sea & Himalayan Salt. Refrigerate 20-30 minutes or until firm. Loosen from parchment using Small Spreader and cut into short lengths using Utility Knife.