How do you feel about chocolate covered strawberries? Ever feel the disappointment of the chocolate coating falling on the floor when you go to take a bite? I hope I’m not the only one.
I love strawberries and chocolate together, I think it’s possibly the best dessert combination ever. This gelato combines the two in a way that’s much better than neapolitan ice cream, for instance. Roasting the strawberries concentrates the flavor so that it stands up to the intense chocolate base. A little coffee or Kahlua intensifies the chocolatey flavor created by using cocoa powder and semisweet chocolate. I can’t wait to make another batch of this one, it’s that good.
Roasted Strawberry Chocolate Gelato
1 pint strawberries, hulled and cut into small pieces
2 1/4 cups whole milk
1/3 cup cream
2/3 cup sugar
2 ounces semisweet chocolate
1 cup cocoa powder (unsweetened)
4 egg yolks
2 tablespoons Kahlua or freshly made coffee or espresso
2 teaspoons vanilla extract
Pinch of salt
Roast 3/4 of the strawberries in a baking dish with a tablespoon of the sugar sprinkled over the top at 375 for 20 minutes, until some of the liquid has evaporated. Allow them to cool uncovered to allow more of the liquid to evaporate.
Meanwhile, combine the milk, cream, salt, and half the remaining sugar in a saucepan. Heat slowly until the sugar has dissolved and small bubbles start to appear around the edges. Add the cocoa powder and chocolate. Allow to fully melt while whisking and then turn off the heat.
Combine the egg yolks and the rest of the sugar in a mixer and allow to beat for 5-7 minutes until light and thick. Slowly pour in the chocolate cream mixture and then pour back into the saucepan once combined.
Cook until thickened, it should read about 180 degrees on a thermometer. Do not allow it to boil. Remove from heat and add the vanilla and Kahlua. Pour through a sieve and allow to cool overnight.
Pour the custard into an ice cream maker and allow to churn according to instructions. Once the custard has frozen, add in the roasted strawberries and remaining fresh strawberries slowly. They will start to bring up the temperature of the ice cream, so keep an eye on it and stop adding if the gelato is melting too much.
Freeze for at least 2 hours and then serve.
