This recipe for chocolate gelato was developed in the Ecole Chocolat kitchens, with coaching from Judy Witts of Divina Cucina who suggested the addition of a bit of crunchy sea salt. The results are terrific. The recipe calls for milk rather than cream, and corn starch replaces egg yolks as a thickener, so it is a lower-fat, healthier version of regular full-fat ice cream. Enjoy!
By Ecole Chocolat
Gobino's, a top chocolate shop in Turin, offers legendary chocolate gelato.
Yield: Makes about 1 quart
3 cups whole milk, divided
1/2 cup sugar
3 tbsps. cornstarch
1 tbsp. finely powdered cocoa
7 oz. fine quality dark chocolate (50% or higher cocoa content)
3/4 tsp. flaked or crunchy finishing sea salt
Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan. Meanwhile, whisk together sugar, cornstarch, cocoa, then add 1/4 cup cold milk in a small bowl land whisk until smooth. Once milk in saucepan is boiling, whisk in cornstarch-sugar mixture and bring to a boil over medium heat. Boil, whisking frequently, for 2-3 minutes until mixture bubbles and is very thick. Remove from heat.
Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1-2 minutes. Whisk until smooth.
Stir into cornstarch-milk mixture until thoroughly blended. Pour into a bowl and let cool slightly, about five minutes, stirring frequently to prevent a skin from forming. Cover surface with wax paper or plastic wrap and chill in fridge until completely cold, 2-3 hours. Stir in salt right before pouring into ice cream maker.
Stir and freeze mixture in ice cream maker according to manufacturer's directions; transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
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