Chocolate Gelato
Simply chocolate gelato: intense, smooth and satisfying. Recipe adapted from Alice Medrich.
Ingredients
- 3 cups milk 2%, whole or 1/2 % 1/2
- 2/3 cups sugar
- 2/3 cups cocoa powder any variety
- 1 1/2 TB cornstarch
- 1/4 to 1/2 tsp sea salt to taste
- vanilla extract or bean, liquor to taste, optional; 1-2 TB coffee liquor or bourbon, optional
- 1/4 to 1/3 cup dark chocolate melted, optional, for drizzling
Instructions
- Freeze ice cream canister, if needed (do this at least 1 day ahead, perhaps at the same time you are making the gelato base!). The base is best when allowed to cool and age for a day or two.
- In a medium-large sauce pan, preferrably with a heavy bottom, add 2 cups of milk. Heat on medium.
- Meanwhile, whisk the sugar, cocoa, cornstarch and salt in a medium bowl (large enough to fit 4 cups - you will pour the hot base into this bowl at the end of cooking). Add the remaining 1 cup of milk, and whisk to combine until no lumps are seen.
- Once milk in pan has come to a simmer, add the cocoa-milk mixture, and whisk to combine. If you are using a vanilla bean, you can add the seeds and pod now. Switch to a rubber spatula, and turn heat to medium-high.
- Cook, stirring constantly, being sure to scrape the bottom and sides of the pan. Once mixture is bubbling nicely, cook for 2-3 minutes. This ensures the cornstarch is cooked and activated.
- After 2-3 minutes, taste the mixture - if it is smooth with no starchy or drying aftertaste, immediately pour the contents into the reserved bowl. Smooth a piece of plastic wrap over the top so it touches the pudding (this prevents a skin from forming).
- Cool the base for at least 8 hours, up to 2 days. If using vanilla extract or other alcohol, add it right before churning. Be sure to remove any vanilla pods, if used, prior to churning.
- Once ice cream is churned in the ice cream maker, you can transfer into a desired container. The gelato will be thick - and not as aerated as a traditional ice cream. As you transfer into the storage container, you can drizzle on 1/4 to 1/3 cup of melted chocolate as you layer into the storage container. Freeze to harden for a few hours.
- To serve, allow the gelato to warm for about 5 minutes on the counter. Scoop and enjoy!
Notes
Gelato will keep for a few weeks in the freezer, but depending on how your freezer cycles, it may develop larger ice crystals more quickly. I'd recommend enjoying within 7-10 days of churning for the best texture.