Chocolate Gelato

"A creamy, rich Sicilian style gelato.based on the recipe from http://www.italianchef.com/chocolategelato.html"
 
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Ready In:
24hrs 30mins
Ingredients:
4
Yields:
1 quart
Serves:
8
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ingredients

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directions

  • place the cornstarch and about 1/2 cup of the milk in a jar with an airtight lid and shake to dissolve the cornstarch.
  • Place the remaining milk and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
  • Once all the sugar is dissolved, add the chocolate and stir until it is all melted.
  • Continue stirring as needed until the milk mixture comes to a simmer.
  • Add the cornstarch and milk slurry to the saucepan.
  • Stir the gelato continuously until it thickens enough to coat the back of a spoon.
  • Place the gelato in a storage container, placing plastic wrap directly on top of the gelato to prevent a skin. Put the lid on the container and place it in the refrigerator to cool for at least 6 hours or up to 2-3 days.
  • Remove the gelato base from the refrigerator and strain through a seive in to your ice cream freezer.
  • Freeze according to the directions of your freezer.
  • Place the gelato in a freezer safe container, and allow to ripen in your freezer overnight.

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