- 1 3/4 cups skim milk, divided
- 2 tablespoons cornstarch
- 1/3 cup white sugar
- 1/3 cup high-quality unsweetened cocoa powder
- 2 teaspoons instant espresso powder (optional)
- 1 teaspoon vanilla extract
- 1 pinch salt
- Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
- Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
- Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
- Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.
06/27/2019
recipepes.com
low-fat chocolate sicilian gelato, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
