Low-Fat Chocolate Sicilian Gelato recipe
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Ingredients
- 1 ¾ cups skim milk, divided 2 tablespoons cornstarch ⅓ cup white sugar ⅓ cup high-quality unsweetened cocoa powder 2 teaspoons instant espresso powder 1 teaspoon vanilla extract 1 pinch salt
Nutrition Info
- 136.7 caloriescarbohydrate: 29.8 gcholesterol: 2.1 mgfat: 1.1 gfiber: 2.4 gprotein: 5.1 gsaturatedFat: 0.6 gservingSize: -sodium: 85.9 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Fat Chocolate Sicilian Gelato
Directions
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Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil, stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat, transfer to a metal bowl. Stir in vanilla extract and salt.
Fill a large bowl with ice water, set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath, cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
Transfer gelato mixture into an ice cream maker, freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container, cover and freeze until solid, about 10 minutes.