Total Time
Prep 10 mins
Cook 30 mins

From the blog The Italian Dish

Ingredients Nutrition


  1. Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
  2. 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.
  3. 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.
  4. (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).
Most Helpful

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.

DailyInspiration June 17, 2012