“A creamy, rich Sicilian style gelato.based on the recipe from http://www.italianchef.com/chocolategelato.html”
24hrs 30mins
1 quart

Ingredients Nutrition


  1. place the cornstarch and about 1/2 cup of the milk in a jar with an airtight lid and shake to dissolve the cornstarch.
  2. Place the remaining milk and the sugar in a saucepan over medium heat. Stir to dissolve the sugar.
  3. Once all the sugar is dissolved, add the chocolate and stir until it is all melted.
  4. Continue stirring as needed until the milk mixture comes to a simmer.
  5. Add the cornstarch and milk slurry to the saucepan.
  6. Stir the gelato continuously until it thickens enough to coat the back of a spoon.
  7. 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.
  8. Remove the gelato base from the refrigerator and strain through a seive in to your ice cream freezer.
  9. Freeze according to the directions of your freezer.
  10. Place the gelato in a freezer safe container, and allow to ripen in your freezer overnight.

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