This Chocolate Gelato is a simple recipe and packs a real chocolate punch.
Ice cream maker
pinch of salt
Over low heat in a medium saucepan, whisk together the cornstarch, sugar, and salt until you get a blended mixture.
Add slowly just 1/4 of the milk and continue whisking to mix it well then rest the rest of the milk.
Boil it over medium heat for about 1 minute and then remove it from the heat.
Add chocolate and let it sit for a few minutes till the chocolate melts completely.
Use a medium bowl to transfer the mixture. Add the cream and mix.
Cover the bowl and leave it overnight in the refrigerator or at least for a few hours.
Use an ice cream maker to freeze the mixture and then transfer it to an air-tight container and freeze for at least 2 hours before serving.
Leave it for about 5 minutes before serving at a room temperature to soften.
Chocolate will melt evenly and quickly into the gelato mix if you have it very finely.