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Gelato Di Cioccolata with Nutty Chocolate Sauce

 

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Gelato Di Cioccolata with Nutty Chocolate Sauce
 

 

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Recipe

Gelato Di Cioccolata with Nutty Chocolate Sauce

This delicious chocolate ice cream is so close to the real thing that an Italian friend of ours, Adriano Benjamino, asked me how I managed to get his mother's secret recipe! And it's Pesachdik too!

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 10 eggs separated
  • 1 1/2 cups sugar
  • 14 oz pareve dark chcolate
  • 1/4 cup oil

Directions

1.  To make the ice cream, beat the egg yolks and 1 cup of the sugar until light and creamy.  Use an electric beater, because this can take a while!  Meanwhile, melt the chocolate in a double boiler (or place a medium sized saucepan into a slighty larger one half-filled with boiling water).

2.  Add oil (very slowly) to egg yolk mixture and continue beating.  When chocolate has melted, slowly add to the egg-yolk mixture.  Continue to beat until very well combined.

3.  Separately beat the egg whites until firm, while gradually adding the remaining sugar.

4.  Fold the egg whites into the chocolate mixture and mix well so that there are no little bits of egg white still visible.

5.  Pour into a suitable container, such as a freezer-proof glass bowl or foil container, and freeze for  at least 48 hours.

Serve with Nuty Chocolate Sauce and Pesach Almond Snaps.

Tags

About Sharon Lurie

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Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

2 Responses to Gelato Di Cioccolata with Nutty Chocolate Sauce

  1. avatar says: mushi

    B”H Definitely dessert for this Shabbos. I knew I would find something under your recipes :)
    (I make this without the oil for Pesach, like a frozen mousse.)

  2. Hi Mushi, thank you!! the reason I use a little oil is to keep it ‘softish’ and smooth because oil doesn’t freeze. I’ve actually used (room temperature) parave margarine as well (to replace oil) and it’s worked really well too, in a mousse and ice cream. Have a great Shabbos.

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