makes
1 litre
prep
10 minutes
cook
20 minutes
difficulty
Mid
makes
1 litre
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 1 litre milk
- 150 g dark chocolate (80% cocoa solids), chopped
- 220 g (1 cup) caster sugar
- 1 tsp vanilla extract
- 2½ tbsp cornflour
- 65 g (½ cup) cocoa powder
Chilling time 3 hours
Freezing time 1 hour
Instructions
Place 750 ml milk in a saucepan over medium heat. Bring to a simmer and remove just before it comes to the boil. Stir in chocolate until melted and smooth.
Place remaining 250 ml milk, sugar, vanilla, cornflour, cocoa powder and ¼ tsp sea salt in a bowl and whisk to combine. Add cornflour mixture to the chocolate mixture, whisk to combine, then return pan over low–medium heat. Cook, stirring continuously with a wooden spoon, for 8 minutes or until mixture is thick enough to coat the back of the spoon; don’t boil mixture.
Strain mixture through a fine sieve into a bowl and place bowl in an iced-water bath. Stir until cooled to room temperature. Cover the surface with plastic wrap and refrigerate for 3 hours or until chilled.
Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 1 hour or until very firm.
Making gelato without an ice-cream maker
Follow recipe till the end of step 2, then strain mixture into a large, shallow tray. Cover with plastic wrap and freeze for 1 hour or until frozen at the edges. Remove gelato from freezer, transfer to a bowl, then beat until smooth and soft. Return to the tray and freeze for a further hour. Repeat beating and freezing until gelato is firm.
Photography by John Laurie.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
