Scarborough Fare

Peppered Dark Chocolate Raspberry Gelato

 

1 1/2 cups milk

2/3 cups unsweetened cocoa powder

1/2 whipping cream

3/4 cup granulated sugar

3 egg yolks

1/2 tsp fresshly ground black pepper

1 cup raspberries

• In a medium bowl, heavy-bottomed saucepan, gradually whisk milk into cocoa powder until smooth. Whisk in cream, heat over medium heat, stirring often, until steaming and bubbles form around the edge.

• In a heatproof bowl, using an electric mixer, beat half cup of the sugar and egg yolks until pale and thick, gradually beat in half of hot milk mixture in a thin stream. Pour yolk mixture back into the pan and stir in pepper. Cook over medium low heat, whisking constantly, for about 5 minutes or til slightly thickened. Pour into clean bowl, cover and refrigerate til cold, about two hours.

• Meanwhile, mash raspberries and remaining 1/4 cup sugar in a small saucepan. Bring to a boil over medium heat, stirring and mashing raspberries. Reduce heat and simmer, stirring, for about 3 minutes or til the mixture is slightly jammy and the raspberries are soft. Transfer to a bowl cover and refrigerate til cold, about an hour.

• Freeze chocolate mix in an ice cream maker according to manufacturer’s directions. Layer in a chilled rectangular container with raspberry mix, making 3 layers of chocolate and 2 of raspberry, and swirling slightly as you layer. Place plastic wrap directly on the surface and cover tightly with a lid. Freeze til firm enough to scoop, for about 2 hours or for up to 3 days. If gelato is very firm, let soften in the fridge for about an hour before serving.