Chocolate Gelato

adapted from A-16

1 quart whole milk
1 tablespoon plus 1-1/2 teaspoons cornstarch
1/2 cup light corn syrup
1/3 cup sugar
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate (about 70 percent cocoa)
1 teaspoon vanilla extract

Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.

In a pot, add the remaining milk and bring to a boil over medium heat.  Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth.  Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.

Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to be a custard sort of consistency. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.

(After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).

Gelato Siciliano

from Saveur

serves 6-8

3 cups milk
3/4 cup sugar
2 tbsp. cornstarch
3/4 cup unsweetened cocoa (I sift the cocoa to remove any lumps)

Bring 2 cups of milk to a simmer in a medium saucepan over medium heat; remove from heat. Meanwhile, combine 1 cup milk with sugar, cornstarch and cocoa in a bowl and stir into hot milk. Cook until sugar and cocoa dissolve. Allow to cool, then cover with plastic and refrigerate overnight.  Process mixture in an ice cream maker.  Store in the freezer in a container with plastic wrap pressed right on top.  It's best the day you make it.  If it freezes hard, just remove it 10 minutes before you plan of serving it.

The Italian Dish