• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Strawberry Chocolate with Almonds Gelato Recipe

    August 13, 2014 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Strawberry Chocolate Almond Gelato Recipe

    Strawberry Chocolate with Almonds Gelato Recipe

    On a recent trip to State College, PA, my wife stopped at Tait Farms to pick up some local products including a Strawberry Dark Chocolate Sauce that my daughter thought would be a great ingredient to try in a new gelato or ice cream. I also had some Dark Chocolate Almonds with Sea Salt from Trader Joe's that are incredible on their own so how bad could the be in a home-made gelato?

    Gelato Maker

    There are different types of ice cream / gelato makers on the market. My first ice cream maker required you to first freeze the container before making the final product but my new Cuisinart Commercial Quality Ice Cream & Gelato Maker has the freezing mechanism built in.

    This makes it much easier to make ice cream or gelato at anytime  without using up a lot of space in the freezer.

    Ice Cream Maker

     

    Tait Farms Strawberry Chocolate Sauce

     

    Trader Joes Chocolate Covered Almonds with Sea Salt

    Print Recipe

    Strawberry Chocolate with Almonds Gelato Recipe

    Nothing like homemade gelato.
    Prep Time15 mins
    Cook Time15 mins
    Freeze12 hrs
    Total Time12 hrs 30 mins
    Course: Dessert
    Cuisine: American
    Keyword: gelato
    Servings: 8 people

    Ingredients

    • 1¾ cups heavy cream
    • 2¼ cups whole milk divided
    • ½ cup granulated sugar
    • 2 tablespoons cornstarch
    • pinch salt
    • 1 cup strawberry chocolate sauce or some commercial equivalent
    • ¾ cup dark chocolate almonds finely chopped, ours were from Trader Joes
    US Customary - Metric

    Instructions

    • Combine cream and 1½ cups of the whole milk in a medium saucepan over medium heat and bring to a simmer.
    • While the cream/milk mixture is heating, combine the remaining ¾ cup whole milk, cornstarch, sugar and salt into a mixing bowl and whisk to combine.
    • As soon as the cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir to combine.
    • Whisk in the strawberry chocolate sauce and keep stirring until this mixture comes to a boil.
    • Reduce heat and simmer until the mixture thickens until you can coat the back of the spoon with it. This can take 10 to 15 minutes depending on your stove top.
    • Remove the pan from the heat and cool to room temperature. The recipe says to strain this mixture but we did not and it did not seem to make much difference.
    • Cover the bowl and stick into the refrigerator for a minimum of 2 hours or overnight. I read somewhere that the longer you let this mixture sit, the more the flavors get incorporated. We could only wait about 4 hours.
    • According to the instruction manual, “chilling the mixture is not required….but this step will prevent any ice or fat crystals from forming during the freezing process for resting it in a chilled environment helps bind the ingredients together.”
    • Before adding the chilled mixture to the gelato maker, re-whisk to make sure all the ingredients are well combined. Follow the instructions provided by your manufacturer’s booklet for the right amount of time.
    • My machine said to process for about 30 minutes and add the chopped nuts after 25 minutes. You are going to find the gelato will be soft and creamy but if you want it firmer, like I do, stick it back into the freezer for about 2 hours.
    • You “should” remove it from the freezer 15 minutes before serving if you can possibly wait that long. I could not.

    Notes

    I find gelato to be richer in flavor in general but with the addition of the Dark Chocolate Almonds with Sea Salt, it is incredible.

     

     

    « Eggplant Sofrito Recipe
    Caprese and Panzanella Salads Combined »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Pasta with Spinach Garlic and Guanciale Sauce Recipe

    Pasta with Spinach Garlic and Guanciale Sauce Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet