When I was a kid I did not like chocolate ice cream. Strange as it seems now, I didn’t really have any interest in the stuff. If I was given a serving of Neapolitan ice cream I would devour the pink and white stripes as quickly as possible to avoid accidentally eating any meltings from the brown stripe. Don’t get me wrong, I always loved chocolate, especially dark chocolate. I didn’t even understand why I didn’t like chocolate ice cream.
And then several years ago I went to Italy. Italians don’t mess around with ice cream. True Italian gelato can be found in few places in the world, but in Italy there seems to be a law requiring at least one quality gelateria in every square mile. Naturally, I did my best to try them all. But after 4 or more triple-scoop cones per day for a couple weeks, I admitted defeat. It would take me several lifetimes to sample every flavour in every gelateria. But along the way, I came across something very exciting: delicious chocolate gelato!
I asked Aunt Nancy if she knew how to make chocolate ice cream, but she said Mike and Sam had tried to use chocolate milk in the Russell recipe and had unsatisfying results. This caused me to question my firm lifelong belief that the Russell Recipe never fails. (Note: Lately I have reconfirmed this undeniable truth by making a successful chocolate and coconut ice cream with the Russell Recipe…)
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