Spread on crostini, this slow-roasted tomato spread is a delicious compliment to any sandwich or a quick treat.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 17 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ¾ cups skim milk, divided
- 2 tablespoons cornstarch
- ⅓ cup white sugar
- ⅓ cup high-quality unsweetened cocoa powder
- 2 teaspoons instant espresso powder (Optional)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
- Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
- Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
- Transfer gelato mixture into an ice cream maker; freeze according to manufacturer’s instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.
- Use organic skim milk for a creamier texture.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 86 mg |
| Sugars | 22 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This is pretty good. It gets rock hard in the freezer but is creamy once it softens. It’s a good alternative if you need to watch your fat intake.