chocolate-gelato-hotel-cipriani-14183.json

{
    "directions": [
        "In a dry 3-quart heavy saucepan cook 1/4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with a fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden.) Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.",
        "In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt chocolate, stirring, and remove from heat.",
        "In a bowl with an electric mixer, beat egg yolks with remaining 3/4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until a candy thermometer registers 140\u00b0 F. Cook custard, stirring (do not let it boil) 4 minutes more and remove pan from heat. Cool custard completely and freeze in an ice-cream maker according to manufacturers instructions.",
        "Gelato will keep in the freezer for one week."
    ],
    "ingredients": [
        "1 cup sugar",
        "2 cups whole milk",
        "1 cup unsweetened cocoa powder, sifted",
        "3 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped",
        "4 large egg yolks, beaten lightly"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ice Cream Machine",
        "Chocolate",
        "Dairy",
        "Egg",
        "Dessert",
        "Freeze/Chill",
        "Summer"
    ],
    "title": "Chocolate Gelato Hotel Cipriani",
    "url": "http://www.epicurious.com/recipes/food/views/chocolate-gelato-hotel-cipriani-14183"
}