choco gelato + anisette clams

{dark chocolate gelato prep}

I’d been dying to use the ice cream maker since we hit 90F in Virginia, but I just hadn’t found the time. So I took advantage of our 108F day to stay indoors and make dark chocolate gelato. Yum. I’ve justified this batch of chocolaty, frozen goodness with my recent 3-pound weight loss, soon to be a 3-pound weight re-gain.

I followed Ina Garten’s {Deeply Chocolate Gelato} recipe and subbed in Dagoba dark chocolate for the 2 oz. semi-sweet chocolate. Need a way to spend your 105F day tomorrow? Well then, follow Ina Garten’s full recipe here or the abbreviated version below:

  1. Heat 2 1/4 cups whole milk, 1/3 cup heavy cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer.
  2. Add 1 cup unsweetened cocoa powder and 2 ounces finely chopped dark chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
  3. Place 4 large egg yolks and 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick.
  4. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened.
  5. Pour the mixture through a sieve into a bowl and stir in 2 T. Kahlua, 2 t. vanilla, and a pinch of heavy salt. Place a piece of plastic wrap directly on top of the custard and chill completely in the fridge.
  6. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer’s directions.
  7. Pour the mixture into an airtight container, stick it in the freezer until fully frozen & enjoy!

While the gelato was setting up in the freezer, I got out the clams I bought at the Old Beach Farmers Market this morning (surprise surprise) for a yummy afternoon snack.

If you have ever had the mussels at Bonefish Grill, you know that they are amazing. And apparently the secret ingredient is ::drumroll:: Anisette. So I added a splash of the anise-flavored liqueur to my clams instead of the usual white wine, threw in a few large dices of tomatoes from our garden, and finished them with lemon juice and basil. So good:

I hope you’re staying cool today, too. If you’re close, come share a bowl of gelato with me!

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