-
1
Fill a large bowl with ice water and set a smaller bowl inside.
-
2
Set a fine-mesh strainer in the smaller bowl.
-
3
Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves.
-
4
Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat.
-
5
Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble.
-
6
Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly.
-
7
Return the heat to high and bring the milk back to a boil.
-
8
Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes.
-
9
It will get viscous but will not thicken enough to coat the back of a spoon.
-
10
Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature.
-
11
Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
-
12
Place a medium stainless steel bowl in the freezer.
-
13
Remove the base from the refrigerator, pour it into a separate bowl, and stir in the cream.
-
14
Pour the base into the bowl of an ice cream maker and spin it according to the machine instructions.
-
15
Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesnt touch the top vessel, and bring the water to a simmer over medium heat.
-
16
Add the chocolate to the bowl or double boiler and let it melt, without stirring.
-
17
Turn off the heat.
-
18
Take the stainless steel bowl out of the refrigerator.
-
19
Spoon the gelato out of the ice cream maker into the bowl.
-
20
Use a spoon to drizzle one-quarter of the melted chocolate over the gelato in thin strands.
-
21
Use a large metal spoon or metal spatula to break up the chocolate strands and fold them into the gelato.
-
22
Drizzle another quarter of the chocolate over the gelato and cut it into the gelato in the same way.
-
23
Continue until youve used all of the chocolate.
-
24
Cover the bowl and return the gelato to the freezer to firm slightly before serving.
-
25
Serve it within a few hours of spinning it, before it hardens.
