OK, we really do like the egg-based gelato recipe that I posted about, but a week or so later I ran into a cornstarch-based recipe. Now in times past I would have avoided that, but since we’ve removed all the most of the processed foods from our diet, I don’t worry as much about being overly corn-saturated anymore.
So we tried the new recipe, and we liked it, especially because it was chocolate, but we found it a bit gummy in texture. What I decided to do was to experiment with combining the recipes, using fewer eggs and less cornstarch. We finally hit the combo that we all liked. It’s a bit more fiddley than the other recipe, because of the chocolate, but we thought it was worth it! Plus, with this recipe we didn’t end up having to use any cream at all…even 1% milk worked fine.
So here it is!
3 c milk (whole, 2%, or 1% - we use 1%)
1/4 c sugar
2 egg yolks
1 T cornstarch
7 oz bittersweet chocolate, broken into small pieces
Bring 2-1/4 c of the milk just to a boil in a large saucepan over medium heat. While it is heating, mix the sugar, yolks, cornstarch, and 1/4 c of milk in a small bowl. Beat well until completely smooth, and set aside. Heat the remaining 1/2 c of milk and pour it over the chocolate in a small bowl. When the chocolate is melted, stir it until smooth.
Gradually pour the warm milk into the egg mixture, 1/3 c at a time, whisking constantly until you’ve added more than half of the hot milk. Return mixture to the saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Beat in the chocolate mixture until smooth.
Cover with waxed paper to prevent a skin from forming, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.