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Sicilian Chocolate Gelato


You should have a go at whipping up this lovely Sicilian Chocolate Gelato. There are only 4 ingredients needed for this recipe, namely, milk, sugar, cocoa powder, and cornstarch. Just ensure you use the best cocoa available. Enjoy.


Recipe adapted from bittersweet by Alice Medrich

Sicilian Chocolate Gelato

Ingredients

3 Cups (720 ml) Whole Milk
2/3 Cup (130 g) Sugar
¾ Cup (180 ml) Premium Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 ½ Tbsp Cornstarch

Method

In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.

Meanwhile, whisk the remaining 1-cup milk with the sugar, cocoa, and cornstarch in another bowl. Scrape the cocoa mixture into the hot milk. Cook, stirring constantly, until the mixture thickens and bubbles a little at the edges. Then boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool. Cover the mixture with plastic wrap placed directly against the surface and chill overnight.

Freeze according to the instructions of your ice-cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

Comments

  1. I love chocolate ice cream but too bad I dun have ice cream maker at home.

    ReplyDelete
  2. Wow,your gelato looks fantastic. So chocolatey.

    I’d love for you to submit on of your beautiful photos, and a link to your post, to my new baking photo gallery showcasing the beautiful baking, sweets and desserts.

    ReplyDelete
  3. @Jess:Here is the link on "How to make ice cream without a machine". http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ Have fun!

    ReplyDelete
  4. Would a little sea salt be good in this?

    I had some salted caramel gelato this weekend - out of this world!

    ReplyDelete
  5. Angie...that chocolate gelato looks delicious..chocolatey enough mmmm and thanks for the link " how to make ice cream without a machine " haha those days I just use my food processor to churn the almost set ice cream but finds it quite messy :)

    ReplyDelete
  6. I would love to add a pinch of fleur de sel on top of this. I am going through a major salted chocolate phase! This looks so smooth and delicious!

    ReplyDelete
  7. I absolutely love fleur de sel on chocolate. Kate knows, you also need a little caramel to give the fleur de sel that much more punch. Try it Joudie. You can't go wrong.

    Thank you so much for posting this recipe. I have been thinking about why my ice cream maker has been sitting idle. I can stop with that thought!

    -Natalie

    ReplyDelete
  8. This looks wonderful... and I'm wondering if almond milk can be substituted for regular milk, for people who are dairy-free. Given that the cornflour does the thickening, rather than using whipped cream or evaporated milk (as most of my ice cream recipes do) I'm thinking it just might work... which would be very good news for my dairy-free relatives :-)

    ReplyDelete

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