Chocolate Gelato
- Ready In:
- 24hrs 30mins
- Ingredients:
- 4
- Yields:
-
1 quart
- Serves:
- 8
ingredients
- 3 cups whole milk
- 4 ounces dark chocolate, chopped coarsely
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
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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