Eggless Chocolate Gelato recipe
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Ingredients
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3 cups cold whole milk, divided
¼ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
7 ounces fine-quality bittersweet chocolate, finely chopped
Nutrition Info
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227.5 calories
carbohydrate: 27.1 g
cholesterol: 10.2 mg
fat: 11.2 g
fiber: 1.9 g
protein: 4.6 g
saturatedFat: 6.8 g
servingSize: -
sodium: 110.8 mg
sugar: 21.4 g
transFat: : -
unsaturatedFat: : -
Directions Eggless Chocolate Gelato
Directions
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Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.
While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling 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 mixing bowl.
Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk 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 a 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 freeze in a freezer until hardened if necessary.