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Dark Chocolate Gelato w/ Candied Chestnuts & Blueberries

This was my contribution to the Thanksgiving feast…

Dark Chocolate Gelato w/ Candied Chestnuts and Blueberries


1 cup fresh chestnuts – cooked, peeled, candied and broken into 1/3 inch pieces

6 ounces dark chocolate  – chopped

1/2 cup dried blueberries – soaked in cranberry vodka for 2 hours

6 egg yolks

1 quart half & half

 1 cup sugar


1) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow
2) Place chopped chocolate in a small bowl
3) Place half & half in a heavy pot and heat until scalded
4) Pour 1/3 cup of  hot half & half onto chocolate and blend until all chocolate is melted and smooth – keep warm
5) Very slowly add remaining hot half & half to egg/sugar mixture so as not to curdle the mixture
6) Place bowl w/ mixture over a pot of simmering water, stirring continuously until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling)
 7) Remove mixture from heat and blend in melted chocolate then quickly place bowl in an ice bath to stop the cooking process and promote rapid cooling
8) Once cool, refrigerate mixture for at least 4 hours or overnight

9) Churn mixture in ice cream maker according to manufacturer’s instructions, adding candied chestnuts and blueberries when mixture becomes thick
10) Pour gelato into a 2 quart plastic container and quickly stir to evenly distribute the candied chestnuts and blueberries
11) Place a piece of parchment paper cut to size on the surface of  gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm
Yield: Approx. 1 1/2 quarts
Happy Holidays!


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