Gelato (Chocolate Rinforzatta)

1. 1

   Place 11/2 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer. Add chocolate and cocoa to the hot milk and stir in until completely melted. I have used an immersion blender to assist with a smoother more efficient chocolate melt.

2. 2

   Combine remaining 11/2 cups of cream, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture. Vodka is optional, it keeps ice crystals from forming in the mix! Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes. Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight. The mix may also be chilled with an ice bath. Process mix in an ice cream maker according to manufacturer's directions. Serve as desired, maybe with some simple shortbread cookies.

* Per serving · 4 servings · Values may vary.

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