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Chocolate Amaretto Gelato Recipe

Chef Giuliano Hazan shares his chocolate amaretto gelato recipe. The elegant amaretti and sweet chocolate are a perfect flavor combination.

Servings: 8

Active time: 30 minutes

Total time:

Ingredients

  • 2 c whole milk
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/3 c granulated sugar
  • 4 oz dry amaretti cookies
  • 4 oz semi-sweet chocolate

Preparation

  1. Pour milk into a saucepan and place over medium-low heat. Heat just until steam is released when stirred—do not let it come to a boil.
  2. While milk is heating, place egg yolks and sugar in the bowl of an electric mixer and whip until creamy and pale yellow.
  3. When milk is ready, transfer it to a pitcher with a spout. With mixer on low speed, slowly add milk to whipped eggs and sugar.
  4. Place Amaretti cookies into a food processor and chop until very fine, almost a powder. Cut the chocolate into small pieces and add to the food processor. Chop until very fine. Add the chocolate Amaretti mixture to the bowl of the mixer and mix on low speed until smooth. Pour mixture back into the saucepan and place over medium-low heat. Stir regularly with a whisk until chocolate has completely melted, about 2 minutes.
  5. Transfer to a bowl and allow the mixture to cool completely.Pour into an ice cream maker and freeze following the manufacturer's directions.

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Nutrition Facts

Serving Size (1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 100
Total Fat 11g (17% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 115mg (38% DV)
Sodium 50mg (2% DV)
Total
Carbohydrate
29g (10% DV)
Dietary Fiber 1g (4% DV)
Sugars 23g
Protein 5g
Vitamin A 4%
Vitamin C 0%
Calcium 8%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.