Prep 10 mins
Cook 30 mins
From the blog The Italian Dish
- 1 quart whole milk
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 cup light corn syrup
- 1⁄3 cup sugar
- 1⁄2 teaspoon kosher salt
- 8 ounces bittersweet chocolate (about 70 percent cocoa)
- 1 teaspoon vanilla extract
- Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
- In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.
- Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.
- (After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).
Silky smooth and deliciously chocolate! This gelato is in my freezer as we speak and I can't wait to indulge. I did not have bittersweet chocolate so I used dark sweet chocolate instead and lessened a little bit of the sugar. This gelato was so easy to make -- you just have to be patient and wait for it to set up. Made for Newest Zaar Tag, June, 2012.