Low-Fat Chocolate Sicilian Gelato
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Low-Fat Chocolate Sicilian Gelato

1. Skim milk, divided - 1 ¾ cups
2. Cornstarch - 2 tablespoons
3. White sugar - ⅓ cup
4. High-quality unsweetened cocoa powder - ⅓ cup
5. Instant espresso powder (Optional) - 2 teaspoons
6. Vanilla extract - 1 teaspoon
7. Salt - 1 pinch

How to cook deliciously - Low-Fat Chocolate Sicilian Gelato

1. Stage

Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.

2. Stage

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.

3. Stage

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.

4. Stage

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.