Rich Dark Chocolate Gelato (Cioccolato Scuro e Ricco Gelato)

from ButterYum

serves 6-8, makes 1 quart


  • 3 cups whole milk, divided
  • 1 cup granulated sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 2 tablespoons cornstarch
  • pinch of fine salt
  • 1 teaspoon pure vanilla extract


  1. In a medium mixing bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder, and salt; set aside.  
  2. In a large heavy bottomed saucepan over medium heat, bring the remaining 2 cups of milk just below the boiling point (bubbles will appear around the edges of the pan).  
  3. Add the cocoa mixture to the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes).  
  4. Remove from heat and stir in the vanilla extract.  
  5. Allow mixture to cool, then transfer to an airtight container and chill overnight (for quicker results, see my note below).  
  6. Process in your ice cream maker following the manufacturer's instructions.  
  7. Transfer to an airtight container and store in the freezer.  
  8. Soften at room temperature for 10 minutes before serving.  Makes 1 quart. 

Note:  If you're in a hurry and want to skip the chilling overnight step, pour the gelato base into a glass or metal bowl which is then placed into a larger bowl containing a lot of ice water. Stir the mixture frequently until it reaches 40F; then proceed as directed above.  Base can be made up to 5 days in advance - store in refrigerator until ready to churn.