Chocolate Gelato
Chocolate ice cream is mostly loved by the people and its flavor is yummy.
I made it!
Ingredients
- 4 cups Milk
- 1 ½ tbsp Corn Flour
- 1/2 cup Light Corn Syrup
- 1/3 cup Sugar
- 1/4 tsp Salt
- 8 ounce Bittersweet Chocolate
- 1 tsp Vanilla Essence
Methods
Place 2 tablespoons of milk in a small bowl. Whisk in the cornflour and set aside. In a pot, add the remaining milk and bring to a boil. Whisk in the cornflour and milk, 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 essence. Cover and refrigerate overnight to make sure it is completely chilled.
Remove and Whisk very well. 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 just be a custard sort of consistency, not completely frozen. 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.
Place 2 tablespoons of milk in a small bowl. Whisk in the cornflour and set aside. In a pot, add the remaining milk and bring to a boil. Whisk in the cornflour and milk, 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 essence. Cover and refrigerate overnight to make sure it is completely chilled.
Remove and Whisk very well. 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 just be a custard sort of consistency, not completely frozen. 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.
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