Diabetic exchanges per serving: 1½ other carb, ½ medium-fat meat, 4½ fat.
Chocolate Gelato, Sicilian-Style √
Makes about 1 quart.
Note: Sicilian gelato is often made without cream or eggs. That was likely due, long ago, to the scarcity of ingredients, but the lack of richness makes other flavors pop. This easy, economical recipe is made with pantry ingredients — and a nice choice if you want to avoid the fat of traditional ice creams. Adapted from Saveur Magazine.
• 3 c. milk, divided
• 2 tbsp. cornstarch
• 3/4 c. sugar
• 3/4 c. unsweetened cocoa powder
Put 2 cups milk in a medium saucepan over medium heat. Bring to a simmer, then remove from heat.
In a small bowl, whisk remaining 1 cup of milk with the cornstarch to create a slurry, then mix in sugar and cocoa. Add cocoa mixture to hot milk in saucepan, and cook over medium low heat, stirring until cocoa and sugar are completely dissolved. Remove from heat to cool, then transfer to an airtight container and refrigerate overnight, or until thoroughly chilled.
Process in an ice cream maker according to manufacturer’s directions. For a firmer texture after it’s been through the ice cream maker, put gelato in an airtight freezer container and freeze for 2 hours or more.
Nutrition information per 1/2 cup serving:
Calories 137 Fat 2 g Sodium 42 mg
Carbohydrates 30 g Saturated fat 1 g Calcium 125 mg
Protein 5 g Cholesterol 5 mg Dietary fiber 3 g
Diabetic exchanges per serving: ½ milk, 1½ other carb, ½ fat.