Hi Cooking with My Kid fans!  I’m Sherri, Rebecca’s friend, and I cook and blog ^[1], and sometimes, it’s with my 10 year old kid, Griffin.  I find the older he gets the less he wants to just cook, but I lure him with kitchen machinery and desserts.  He likes motors, blenders, juicers, and well, who could resist a large knife.  He is the kitchen warrior!

My mission with cooking is to get as much real food onto the table as possible, without relying on too many processed foods and without it taking too much time.  I blog at Crunchtime ^[1] with my friend and a cardiologist who has taught me that you can’t fuel your body with vitamins and processed foods. You need real food nutrients and that means fruits, vegetables, and pure proteins. It doesn’t mean you can’t have fun.

Griffin and I are big fans of homemade gelato, especially stracciatella, which is chocolate chip. This recipe is easy with the help of a cheap ‘ole ice cream maker, and even easier when you store it in the freezer for a ready-made dessert. The best part is that we use 2% milk, less sugar than most ice cream recipes, and dark chocolate, which gives us anti-oxidant goodness.

I adapted this recipe from Sherry Yard, the pastry chef for Spago.  She uses whole milk, bittersweet chocolate and more corn syrup, which I’m certain turns out a creamier gelato, than our version. But, we take comfort in the healthier approach.

Now for the recipe…