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