Chocolate Gelato

1. 1

   place the cornstarch and about 1/2 cup of the milk in a jar with an airtight lid and shake to dissolve the cornstarch.

2. 2

   Place the remaining milk and the sugar in a saucepan over medium heat.

3. 3

   Stir to dissolve the sugar.

4. 4

   Once all the sugar is dissolved, add the chocolate and stir until it is all melted.

5. 5

   Continue stirring as needed until the milk mixture comes to a simmer.

6. 6

   Add the cornstarch and milk slurry to the saucepan.

7. 7

   Stir the gelato continuously until it thickens enough to coat the back of a spoon.

8. 8

   Place the gelato in a storage container, placing plastic wrap directly on top of the gelato to prevent a skin.

9. 9

   Put the lid on the container and place it in the refrigerator to cool for at least 6 hours or up to 2-3 days.

10. 10

    Remove the gelato base from the refrigerator and strain through a seive in to your ice cream freezer.

11. 11

    Freeze according to the directions of your freezer.

12. 12

    Place the gelato in a freezer safe container, and allow to ripen in your freezer overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.