Chocolate Gelato
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 946.0 ml whole milk
- 14.79 ml cornstarch
- 7.39 ml cornstarch
- 118.29 ml light corn syrup
- 78.78 ml sugar
- 2.46 ml kosher salt
- 226.79 g bittersweet chocolate (about 70 percent cocoa)
- 4.92 ml vanilla extract
directions
- 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).
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Reviews
-
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.
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