Gelato Pronto

This is an Italian favorite with layers of ice cream, chocolate sauce and cream.

1 oz (30 g) dark or semisweet baking chocolate
1 oz (30 g) milk chocolate or coffee-flavored chocalate
3 tbsp (45 mL) custard powder
1/2 cup (125 mL) white sugar
7-8 tbsp (100 - 120 mL) cocoa powder
2 1/2 cups (625 mL) milk
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) whipping cream
3/4 cup (185 mL) whole blanched almonds

Topping
2/3 cup (165 mL) whipping cream
1 tbsp (15 mL) sugar
few drops vanilla extract
2 oz (60 g) dark or semisweet baking chocolate

Grate dark chocolate into one mixing bowl, and milk or coffee-flavored chocolate into another.

Dissolve custard powder, sugar and cocoa ini 1/4 of the milk. Heat rest of milk in a pan. Stir in custard mixture and cook for 3 minutes, beating constantly. Add vanilla.

Remove from heat and divide custard between the 2 mixing bowls containing grated chocolate. Stir custard into each one until chocolate is melted.

Allow custard mixtures to cool, beating from time to time to prevent a skin forming. In another bowl, beat whipping cream until thick.

When custards are almost cold, beat half the cream into each one. Place mixtures in 2 freezer trays. Freeze until they start to form ice but are still soft. Transfer to separate bowls and beat thoroughly. Freeze until firm.

To make topping, beat cream with sugar and vanilla. Melt chocolate in a double-boiler over hot water.

When ready to serve, divide scoops of ice cream between 6 ice cream glasses, mixing the 2 flavors. Sprinkle almonds over ice cream balls, reserving 6 for granishing.

Top each glass with whipped cream, pour melted chocolate over and garnish with a single almond on each. Serve immediately.

Serves 6

Source : The Chocolate Lovers’ Cookbook by Juliet Cobb
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolates tested by Ruth Hewitt