salted caramel gelato

1 1/4 c. sugar

1 c. milk

2 c. half and half

1/2 tsp. sea salt

1/2 tsp. vanilla extract

2 tsp. corn starch

chocolate amaretto gelato

3 c. milk
6 oz. chocolate
1/2 c. sugar
2 Tbsp corn starch
1/3 c. amaretto

dark chocolate #3

• 1/2 c. sugar
• 6 oz. Chocolove (3 oz. each 70% & 77%)
  
• 1 c. milk
• 2 c. heavy cream
  
• 1 egg
  
• 1 t. vanilla extract
• pinch of salt

RESULTS:
made with better chocolate this would be the best ever. Consistency is perfectly rich. Next time will use Dagoba New Moon or Endangered Species and maybe add some espresso powder. Or steep fresh mint in the cream and milk.

peach

• 1 pint peaches
  
• 1 1/4 c. sugar
• juice of half lemon
• 1 c. heavy cream
  
• 2 c. half and half
• 1 tsp. vanilla
  

RESULTS:
took too long to freeze and resulted in grainy texture. Flavor was so-so, since this was early in peach season.

chocolate raspberry #1

• 1/2 pint raspberries
• juice of 1/2 lemon
• 3/4 c. sugar
• 5 oz. Sirius 56% chocolate
• 2 c. half and half
• 1 c. heavy cream
• 1 egg
• 1 t. vanilla extract
• pinch of salt
  

RESULTS:
very very good. Texture is good but not perfect. Nice background flavor of raspberries.

chocolate strawberry #1

• 1 pint strawberries
• 3/4 c. sugar
• 4 oz. Dagoba New Moon Chocolate
• 1 c. cream
• 2 c. half and half
• 1 egg
  
• 1 t. vanilla extract
• pinch of salt

RESULTS:
Way good. Chocolate and Strawberry work excellent together. Maybe add a little more chocolate, but not much.

dark chocolate #2

• 5 1/2 oz. Dagoba New Moon chocolate (74%)
• 1/2 c. sugar
• 2 c. half and half
• 1 c. heavy cream
• 1 egg
• 1 teaspoon vanilla
• pinch of salt
  

1. melt chocolate in double boiler
   
2. stir in 1 cup of the half and half and heat slowly till combined
3. when combined, add rest of half and half
   
4. in separate bowl, whisk egg and sugar till combined
5. drizzle chocolate mixture into egg/sugar slowly while whisking
6. pour in cream
7. add vanilla
8. chill overnight
9. freeze according to ice maker instructions

RESULTS:
The best! Decreasing the amount of liquid from 4 c. to 3 made freezing go much better. Flavor is perfect. Texture is creamy. Could consider adding some espresso powder to bump up the bitterness.

blueberry #1

• 1 pint blueberries
• 1 1/4 c. sugar
• juice of half lemon
• half bunch of mint
• 4 c. half and half

1. combine 1/2 c. sugar, lemon juice, half of the mint, and the blueberries and refrigerate overnight
2. whisk 3/4 c. sugar into half and half, add rest of the mint and refrigerate overnight.
3. remove mint from both mixtures, puree blueberry mixture and pour into half and half and sugar
4. pour into ice maker and chill according to manufacturer's instructions

RESULTS:
flavor is excellent. too much liquid caused poor freezing and grainy texture. remove a cup of the half and half.

dark dark chocolate #1

• 2 1/2 oz. Endangered Species 72% chocolate
• 2 1/2 oz. Endangered Species 75% chocolate with cocoa nibs
• 1 egg
• 1/3 c. sugar
• 1 t. vanilla
• 1 t. instant espresso powder
• 4 c. half and half
• pinch of salt

RESULTS:
good, but not great. good bitterness. not very sweet
add another ounce or two of chocolate and increase sugar to 1/2 c.

fresh mint #1

• 4 c. half and half
• 1 egg
• 1/2 c. sugar
• 1/4 c. vanilla sugar
• bunch of fresh mint
• 1 1/2 t. vanilla extract
• 3/4 t. peppermint oil

1. heat 2 c. of half and half in saucepan
2. steep mint in simmering half and half for 15-20 minutes
3. meanwhile, beat egg in bowl
4. slowly incorporate all of the sugar
   
5. once the mint has steeped for 15-20 minutes, strain half and half into egg/sugar mixture slowly, whisking continuously.
6. pour rest of half and half into the mixture
7. stir in vanilla and peppermint oil
8. chill mixture
9. pour into ice maker and freeze mixture according to manufacturer's instructions

RESULTS:
Incredibly refreshing taste. Excellent fresh mint flavor.
Texture is very light. Maybe too light, though it works with the lightness of the flavor.
Could replace 1-2 c. of half and half with cream to make a denser texture.

chocolate peanut butter #1

• 2 oz. GREEN & BLACK'S 70% Extra-bitter chocolate
  
• 1/3 c. cocoa powder
• 1/2 c. granulated raw sugar
• 4 c. half and half
• 1 1/2 teaspoon vanilla extract
• 1/2 c. unsweetened smooth peanut butter
• pinch of salt
  

1. melt extra-bitter chocolate in metal bowl over double boiler
2. add cocoa powder gradually while stirring
3. add 2/3 c. of half and half and stir to combine
4. add sugar and gradually while stirring
5. when combined, remove bowl from heat
6. pour in remaining half & half and vanilla
7. in separate bowl, reserve 1 c. of the mixture and combine with peanut butter until smooth
   
8. cover both bowls and put in refrigerator overnight.
9. pour cooled mixture and follow manufacturer's instructions.
10. 5-10 minutes before mixture is near freezing, drizzle in the peanut butter/chocolate mixture, and continue freezing.

RESULTS:
excellent balance of flavor, though could be slightly more chocolatey. Peanut butter flavor is excellent. texture is a little too dense.
the attempt to get a peanut butter swirl was foiled by the long freezing time. It just became incorporated, making the last step above pointless.

chocolate mint take #3

• 2 oz. NOI SIRIUS 70% Extra-bitter chocolate (Pure Icelandic Chocolate)
• 1/3 c. cocoa powder
• 1/4 c. granulated sugar
• 1/4 c. vanilla sugar
• 4 c. half and half
• 1 bunch fresh mint
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint oil
• 1/2 c. crushed grasshopper cookies (mint chocolate cookies)
  

1. melt extra-bitter chocolate in metal bowl over double boiler
2. add cocoa powder gradually while stirring
3. add 2/3 c. of half and half and stir to combine
4. add sugar and vanilla sugar gradually while stirring
5. when combined, remove bowl to cool slightly
6. in saucepan over medium heat, pour the rest of the half
7. tie up mint in cheese cloth or tea infuser and steep in warming half and half for 15-20 minutes
8. when steeping is done, remove mint and pour chocolate mixture into half and half, stirring to combine
9. when fully incorporated, pour into glass bowl to cool on countertop.
10. once cooled, cover and put in refrigerator overnight.
11. pour cooled mixture and crushed cookies into ice cream maker and follow manufacturer's instructions.

RESULTS:
seriously good.
nice natural mint flavor.
long freezing time in ice cream maker resulted in the cookies being disintegrated into chips. In a good way.

possible refinements would be increasing the chocolate and decreasing sugar slightly.

chocolate mint take #2

this is the second pass at chocolate mint ice cream

• 3 oz. baker's chocolate
• 1/4 c. cocoa powder
• 1 egg
• 1 c. sugar
• 1 c. cream
• 2 c. half and half
• 1 1/2 tsp. vanilla extract
• 4 tsp. peppermint flavoring
• pinch of salt

1. whisk egg and sugar in a separate bowl until color lightens
2. melt the baker's chocolate in a double boiler
3. when chocolate melts, add cocoa powder a little at a time
4. when all cocoa is incorporated, add a cup of the half and half to the chocolate and stir till smooth
5. whisk chocolate/half and half mixture into egg/sugar mixture a little at a time
6. add cold cream and rest of half and half
7. stir in vanilla and peppermint
   
8. chill for at least 12 hours
9. pour into ice cream maker and follow manufacturer's instructions

RESULTS:
too much peppermint oil. 2-3 teaspoons is probably enough.
texture is best yet