Chocolate Gelato

1. 1

   Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat.

2. 2

   While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking.

3. 3

   Boil, whisking frequently, 3 minutes (mixture will be very thick).

4. 4

   Remove from heat.

5. 5

   Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat.

6. 6

   Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth.

7. 7

   Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl.

8. 8

   Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.

9. 9

   Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours.

10. 10

    Let soften 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.