Eggless Chocolate Gelato

5.0
(2)

Gelato the Italian way. Incredibly easy to make and incredibly yum! Ice cream or gelato maker required. My family goes crazy over this eggless chocolate stuff! Serve with homemade whipped cream and berries. Buon appetito!

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 hrs 45 mins
Total Time:
2 hrs 15 mins
Servings:
8
Yield:
1 /2 gallon

Ingredients

  • 3 cups cold whole milk, divided

  • ¼ cup white sugar

  • 3 tablespoons cornstarch

  • ¼ teaspoon salt

  • 7 ounces fine-quality bittersweet chocolate, finely chopped

Directions

  1. Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.

  2. While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat.

  3. Place chocolate into a mixing bowl.

  4. Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.

  5. Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours.

  6. Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.

Tips

Cook's Notes:

Do yourself a favor and don't skip the important step of straining the mixture through a sieve before freezing. I've done it both ways. Although it turned out good without straining, I can tell a difference in the smoothness when it's strained. Gelato must be very smooth!

Gelato should be served soft. If it is frozen hard, you can place it in a refrigerator for about 30 minutes or so to let it soften.

The chocolate you use to make this gelato is very important. I've used 75% cocoa and it was a little too bitter and strong for us. Some people like their chocolate like that, so go for it if you're one of those. Next time (and every time after) I used 60% cocoa, and it's perfecto!

Once the gelato is ready to serve, be prepared for the rush! It's delizioso!

Nutrition Facts (per serving)

228 Calories
11g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 34%
Cholesterol 10mg 3%
Sodium 111mg 5%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Total Sugars 21g
Protein 5g
Calcium 105mg 8%
Iron 0mg 1%
Potassium 225mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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