Eggless Chocolate Gelato
Ingredients
- 3 cups cold whole milk, divided
- ¼ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 7 ounces fine-quality bittersweet chocolate, finely chopped
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Instructions
- Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
- While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
- Place chocolate into a large bowl.
- Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
- Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
- Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.
Source
Original recipe: View Original