CHOCOLATE GELATO

(Adapted from Ina Garten)

In a medium saucepan on medium heat ,

1 cup ALMOND MILK

1.5 cup HEAVY CREAM

1/2 cup ALLULOSE

until dissolved and begins to simmer (do not boil)

add

1 cup unsweetened COCOA POWDER

2 oz BITTERSWEET CHOCOLATE, chopped

wisk until melted and smooth.

Pour into large glass measuring cup

In stand mixer, on high beat

1/4 cup ALLULOSE

4 EGG YOLKS for 3-5 minutes (until pale yellow and thick)

Reduce speed to low, slowly add chocolate mixture (slow to temper eggs)

Once combined, return to saucepan, cook over medium heat stirring constantly until thickened (do not boil) register candy thermometer to 180 degrees.

Pour mixture into sieve over large bowl, then stir in

2 tbsp KAHLUA COFFEE LIQUEUR

2 tsp VANILLA

large pinch of KOSHER SALT

2 tsp STEVIA GLYCERITE

Place a piece of saran wrap directly on top of mixture, refrigerate until completely cool and chilled.

Pour the custard into ice cream maker (I use ice cream bowl on Kitchen Aid mixer)

churn per manufactures instructions (until thickened and frozen)

Allow gelato to thaw 10-15 minutes before serving, store in freezer.

Top with fresh whipped cream and chocolate shavings