Ingredients for Sicilian Chocolate Gelato
- Whole Milk
- Granulated Sugar
- Unsweetened Cocoa Powder
- 2 tablespoons (15g) cornstarch
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How to Make Sicilian Chocolate Gelato
- In a medium saucepan, gently heat 2 cups (475ml) of whole milk over medium heat until it reaches a simmer.
- In a separate bowl, whisk together 1 cup (240ml) whole milk, ½ cup (100g) granulated sugar, ½ cup (50g) unsweetened cocoa powder, and 2 tablespoons (15g) cornstarch until smooth.
- Gradually pour the cocoa mixture into the simmering milk, whisking constantly to prevent lumps.
- Continue to cook, stirring continuously, until the mixture thickens and begins to bubble around the edges (about 5-7 minutes).
- Reduce heat to low and stir for another minute to ensure the cornstarch is fully cooked.
- Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. This removes any lumps or cocoa particles for a smoother texture.
- Press plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate overnight, or for at least 6 hours, to allow the flavors to meld and the mixture to fully chill.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Because this mixture is already quite thick, it may churn faster than average.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2-3 hours to harden further. This will help it achieve its ideal consistency.
- For a minty twist: Add 1/2 cup (about 10-12) fresh mint leaves during step 3. Remove leaves before straining.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
172g
Fat
23g
Carbs
17g
