Sicilian chocolate gelato

Ingredients

• 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.

Questions

Photos of members who cooked this recipe