Chocolate Almond Gelato / Ice cream

Gelato is an Italian ice cream. But it is not the same as traditional ice cream it seems. Gelato has less amount of fat than a traditional ice cream, is more dense than the traditional ice cream and is churned at a lower speed to incorporate less air unlike the traditional ice cream. What did I make? To be honest, I do not know. I wanted to use up the chocolate syrup and almond butter and I was looking to make some frozen dessert out of these two. Didn't have heavy cream to make ice cream, so used milk. This recipe is inspired by a hazelnut gelato recipe from the book 'Gelato' by Pamela Sheldon Johns but doesn't resemble the recipe in the book by any means. I used non fat dry milk to give more body to the 2 % milk I used. If you are using whole milk, I am sure you can skip it and it will still be fine. You might ask why I added corn starch? I added it to make milk a little thick since there was not too much fat in the recipe. This was refreshing on a hot day and not too calorific. I know almond butter has enough fat in it, but it is 'good for you' fat.

One Year Back - Home made rice milk
Two Years Back - Vegan Fondant
Ingredients:
Sugar - 1/4 cup
Chocolate syrup - 1 cup
Non fat dry milk - 1/2 cup
Milk - 3 cups (chilled)
Almond butter - 1/2 cup (Drain the oil on the top and use only the solid part)
Corn Starch - 2 TBSP

Method:
Mix all the ingredients except almond butter in a microwave safe bowl and whisk to combine. Make sure there are no lumps of corn starch. When the mixture is homogeneous, add almond butter. Whisk and microwave for 5 minutes. Whisk again. Let it come to room temperature. Chill in the refrigerator for 4 hours or over night. Freeze in the ice cream maker as per the manufacturer's instructions.

Enjoy.

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