Chocolate Gelato

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 quart whole milk
• 1 tablespoon cornstarch
• 1 1/2 teaspoons cornstarch
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/2 teaspoon kosher salt
• 8 ounces bittersweet chocolate (about 70 percent cocoa)
• 1 teaspoon vanilla extract

Recipe

• 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).