Eggless Chocolate Gelato

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!