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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 1 hr
Prep:: 1 hr

Yield:: 6-8 servings

Level:: Easy

Ingredients

8 ounces milk chocolate, finely chopped
1/2 cup Dutch-process cocoa powder
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
6 to 8 small brioche rolls, split open
Whipped cream, for serving (optional)

Directions

Put the milk chocolate and cocoa in a blender. Bring 2 cups water and the sugar to a simmer in a saucepan, stirring until the sugar dissolves. Pour the hot sugar syrup into the blender; cover and pulse 4 or 5 times, until the mixture is smooth but not foamy. Add the vanilla and almond extracts and the salt to the blender; pulse once more to combine. Transfer to a bowl, cover and refrigerate until very cold, at least 2 hours.

Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours.

Fill each roll with a scoop of chocolate gelato and some whipped cream, if desired.

Photograph by Anna Williams

Recipe courtesy Food Network Magazine

My Private Notes

Name: Chocolate Gelato Sandwiches
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6-8 servings
Ingredients: 8 ounces milk chocolate, finely chopped; 1/2 cup Dutch-process cocoa powder; 3/4 cup sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon kosher salt; 6 to 8 small brioche rolls, split open; Whipped cream, for serving (optional)