We’ve been using the gelato machine quite a bit lately. Tomas is obsessed with ice-cream & my obsession is with sorbets (I’m determined to re-create my Tante Armelle’s orange sorbet — haven’t gotten it quite right yet…).

Tomas has made a variation on Alton Brown’s Chocolate Ice Cream. The main difference is that he used 6 egg yolks instead of eight, and added a bit more cocoa. The result is ice-cream that tastes a lot like the fudgecicles my Mom used to buy me when I was a kid. Way too sweet for my taste today, but the munchkins loved it. Next time, we’ll try the recipe with real chocolate instead of cocoa.