Today’s recipe of choice was a Williams Sonoma Recipe for dark chocolate gelato. It wasn’t terribly difficult to make, much easier than the basil recipe I made two days ago, but it still required some cooking and straining (I did discover that we do have a metal strainer which came in handy for this recipe). The flavor was extremely chocolaty. Not very sweet like most commercial ice creams. The texture was really thick, almost fudgey. I’m not sure if I did something wrong or if it was supposed to be the fudey consistency that it was. I didn’t really care for the texture. Also, I should have added the cocoa powder more gradually since it ended up clumping together. For a dark chocolate ice cream this was a good choice—if I made it again I would definitely add the powder more gradually and I would probably freeze in it the freezer after using the ice cream maker to see if it would get to be a harder and less fudgey consistency.

• Flavor: 4.5
• Flavor Intensity: 4.5
• Texture: 3
• Originality: 1.5
• Overall: 4
• Ease to make: 3.5