Coffee Chocolate Gelato - Cuisinart Giveaway - ICE-100 Compressor Ice Cream Maker

Coffee Chocolate Gelato. Something I never thought of making myself until I got the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. Besides the regular ice cream paddle, it has a gelato paddle specially designed to incorporate less air into the gelato; less air is one of the differences between gelato and ice cream.

I've owned the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker for several years and still love it. I liked to keep the freezer bowl in the freezer at all times so it was ready to go on a moment's notice. But I have very limited freezer space I'm trying to maximize more than ever just now, so the ICE-100, which is a self-refrigerating compressor machine has replaced it in my affections.

And don't even get me started on the old-fashioned ice-and-rock-salt-wooden-bucket kind. You know I think "old-fashioned" is a good thing, so I'm not using it in a pejorative way here, just by way of description! In theory, I love that kind of ice cream maker and even had one back in the day. They are perfect for making a large batch of ice cream for a crowd. 

But these days I just make small batches and so appreciate the just-plug-it-in convenience of the compressor unit. No rock salt. No ice. No insert bowl that needs to be frozen for 24 hours. It's so easy! And Cuisinart is going to send one to one of YOU! 

Some gelatos (actually, I think the plural might be "gelati") have eggs, but I developed this recipe to be a no-egg gelato. I use all organic ingredients. If you can't get organic milk and cream, at least get a brand that doesn't have hormones.

I've posted lots of ice creams, including Chocolate Ice Cream, Vegan Chocolate Ice Cream and Chocolate Frozen Yogurt.

Mr Delightful says this recipe is "the perfect balance of chocolate and coffee; I can taste both." What is your favorite ice cream, gelato, frozen yogurt, sorbet or non-dairy frozen dessert?

Chocolate Coffee Gelato

(Makes about 1 quart)

1 tablespoon ground coffee*
1/3 cup (2.67 fluid ounces/79 ml) boiling water
1 3/4 cups (14 fluid ounces/414 ml) milk (I use 2%)
2/3 cup (4.67 ounces/132 grams) sugar
1/4 cup (0.75 ounce/21 grams) natural unsweetened cocoa powder*
3 tablespoons (27 grams) non-GMO cornstarch
1/8 teaspoon salt
3/4 cup (6 fluid ounces/177 ml) heavy cream
1/2 teaspoon vanilla extract

* I always buy organic fair trade coffee and cocoa

1 Put the coffee in a single-cup filter bag, place it in a teacup and pour over 1/3 cup boiling water; let brew for 2 minutes, then remove bag, pressing out all the liquid, making about 1/4 cup triple-strength coffee. In 1-quart saucepan, heat milk just to a simmer.

2 While milk is heating, in 2-quart saucepan whisk together sugar, cocoa, cornstarch and salt. Whisk in the cream until mixture is smooth.

3 Whisk in hot milk. Over medium heat, stir constantly and cook until the mixture thickens, about 5 minutes; do not boil. Whisk in vanilla extract and brewed coffee.

4 Pour into a 1-quart glass measure (the spout will make pouring mixture into the machine easier). You should have 3.5 cups; if you don;t, just stir in a bit of milk or cream. Cover and refrigerate until well chilled, at least 8 hours or up to a day or two (I always aim for 24 hours).

5 Put the gelato paddle into the mixing bowl of the Cuisinart ICE-100 compressor ice cream and gelato maker; whisk the chilled mixture, pour it into the mixing bowl and put on the lid. Turn unit on, set timer for 30 minutes* and press Start; let spin until thickened. Or follow the directions for whichever ice cream maker you have. While gelato is churning away, put the container you'll be storing the gelato in into the freezer (cuts down on the melting when you're transferring the gelato from the freezer bowl to the storage container).

* Directions said to set for 40 minutes, but I found my chilled mixture took only 30 minutes. So I would suggest checking it every 5 minutes after the first 20 minutes or so, at least when making a new recipe the first time.    

6 Turn the unit off by pressing the power button, remove the lid, lift the mixing bowl out by its handle and remove the paddle from the bowl. Transfer the soft gelato to the chilled freezer-safe airtight container, and place in freezer for at least 4 hours. Remove from freezer about 15 minutes before serving. That will make it soft enough to scoop (or spade) and to have that softer (than ice cream) gelato thing going on.

Cuisinart ICE-100 Ice Cream Maker Giveaway 

Update 09/14/16: The giveaway has closed. The winner has been announced in the comments.

This giveaway is open to US residents 18 years of age or older. Leave a comment below (one entry per person) that includes the first thing you'd like to make with it. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday September 14. 

Bonus entry: If you are on Twitter, Facebook or Pinterest, you may have one bonus entry by doing any or all of the following and leaving an additional comment below with your Twitter, Facebook and/or Pinterest name:
Follow Cuisinart on Twitter; like the Cuisinart Facebook page.
Follow Delightful Repast on Twitter and Delightful Repast on Pinterest. 

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday September 15. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday September 18, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: Cuisinart provided an ice cream maker for review purposes and one for the giveaway. I received no compensation. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean