[…] when I want something really special, something that satisfies both the kid in me that chased down the ice cream truck and also the pastry chef who prefers everything homemade, I think about gelato pops I can buy ready made or make myself.
At Sixth Course in San Francisco’s Mission District, owners Gianina Serrano and Bridget Labus are taking gourmet ice cream to an elevated level of sophistication with their hand-dipped mini gelato pops.
To make the pops, we’re adding two additional steps: putting the ice cream into ice pop molds to freeze and then dipping them in melted chocolate.
Heat the milk, cream and ¹/3 cup sugar in a medium saucepan, stirring occasionally, until very hot but not boiling.
(Do not do this before heating the milk because the egg/sugar combination should not sit.) Slowly pour about half the hot cream mixture, ¼ cup at a time, into the yolk mixture, whisking constantly, until the yolks are warm.
Return the yolk mixture to the pot and cook, stirring constantly with a wooden spoon until slightly thickened, 185 degrees on an instant-read thermometer.
When the chocolate mixture is cold, process it in an ice cream machine according to manufacturer’s specifications until thick, creamy and lighter in color.
When ready to dip the ice cream pops in chocolate, place the 16 ounces chocolate and the cocoa butter in a metal bowl.
Working with just a couple of pops at a time, unmold the pops by dunking the molds quickly into warm water to loosen and pinching the molds from the bottom while gently pulling on the stick (so they don’t break in the middle).