Chocolate Gelato

What is gelato? Some might say gelato is just the Italian word for Ice Cream. While close, that wouldn’t be exactly accurate. There are two big differences between Italian gelato and American ice cream. The first is that gelato contains less butterfat; it is typically made with whole milk rather than cream (in some rare cases a combination of the two). Second is that it is churned slower which pumps less air into it than it’s American counterpart (I find that most home ice cream makers do a good job with gelato in this area).

This recipe is for a Sicilian style Chocolate Gelato, which is even further away from American ice cream than the gelato served in the north of Italy. Sicilian gelato contains neither cream nor egg; it uses as it’s base what is called a crema rinforzata, made from milk, sugar and cornstarch. The result is a gelato that is lighter and at the same time more intensely flavored than American ice cream or Northern Italian gelato (which is usually made from an egg based custard).

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Chocolate Gelato

Chocolate Gelato


  • Yield: 8 1x

Ingredients

Scale
  • 3 cups whole milk
  • 4 oz bittersweet chocolate, chopped coarsely
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup sugar
  • 2 tbsp cornstarch

Instructions

  1. Place 2 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
  2. Add chocolate to the hot milk and stir in until completely melted.
  3. Combine remaining 1 cup of milk, cocoa powder, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture.
  4. Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
  5. Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight.
  6. Process in an ice cream maker according to manufacturer’s directions.

 

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10 Responses

    1. Tried this recipe after previous ones I tried used cream ….. not really gelato if it’s cream I don’t think but still delizioso. I made this yesterday and churned today. Being UK based I tried converting the recipe to grams to make sure I git the right quantities.
      All good and just needed a little extra corn starch/ flour to thicken.
      Now in the freezer. A cheeky little taste before it went in it! Squisito!

  1. Made this recipe a couple of times, it was my first try at gelato after traveling to Italy and realizing I needed to get some of this amazing stuff at home.
    This method of heating with corn starch/maizena results in a very thick and super-smooth texture when using an ice cream machine, and the flavor was great when using a good quality baking chocolate of 40-50% cocoa.
    Thanks for sharing this, recommended 🙂

    1. Gelato typically doesn’t have cream therefore having less fat than ice cream. I’m pretty sure that Sicilian gelato is made without eggs and is instead made with cornstarch (as a thickener)

  2. We have made this recipe several times, and it is incredibly rich, smooth, and delicious. We’ve even made it with 2% milk in a pinch when we ran out of whole. It was STILL amazing. It defies conventional wisdom that ice cream/ gelato has to be high in fat to be creamy and delicious. Thanks!

  3. I have been trying a different gelato recipe every day for the week that I’ve owned my new gelato machine. This one, by far, comes the closest to what I remember in Italy. Thank you so much for opening my eyes to the world of “corn starch” gelato! And, the process for melting the chocolate is right on.

    If I want to use your recipe as a base for other flavors (I’m thinking cinnamon will be my next endeavor), can I just remove the cholocate(s) from this recipe and add in cinnamon?

    See WAY TOO EASY compared with the crazy corn syrup, eggs, cream concoctions that other recipes are calling for.

  4. Made this today and it’s by far the best gelato recipe I’ve tried. It’s creamy, delicious and all the family were impressed. The only thing I added was a teaspoon of decaf coffee. Best of all it’s so easy and quick to make. I will have to try other flavour combinations using this recipe as a base.

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