Eggless Chocolate Gelato

Ingredients

• 3 cups cold whole milk , divided
• 0.25 cups white sugar
• 3 tablespoons cornstarch
• 0.25 teaspoons salt
• 7 ounces fine-quality bittersweet chocolate , finely chopped

Instructions

1. 1

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

2. 2

   While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot 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. 3

   Place chocolate into a large bowl.

4. 4

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

5. 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 the refrigerator until cold, at least 1 1/2 hours.

6. 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 place in the freezer if not serving immediately.