Petitchef

Sicilian chocolate gelato

Dessert
3 servings
15 min
10 min
Very Easy

Ingredients

Number of serving: 3
3 Cups (720 ml) Whole Milk

2/3 Cup (130 g) Sugar

¾ Cup (180 ml) Premium Unsweetened Cocoa Powder (Natural or Dutch-Process)

1 ½ tablespoon Cornstarch

Preparation

  • In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.
  • Meanwhile, whisk the remaining 1-cup milk with the sugar, cocoa, and cornstarch in another bowl.
  • Scrape the cocoa mixture into the hot milk. Cook, stirring constantly, until the mixture thickens and bubbles a little at the edges.
  • Then boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool.
  • Cover the mixture with plastic wrap placed directly against the surface and chill overnight.
  • Freeze according to the instructions of your ice-cream maker.
  • Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

Photos

Sicilian Chocolate Gelato, photo 1Sicilian Chocolate Gelato, photo 2





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