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We moved into a new home last month and my old ice-cream maker was unearthed during the process. Hooray!!! A perfect find for late summer. I fired it up right away and tried a new recipe that used whole-milk (no heavy cream) and cornstarch (instead of egg yolks). I was a bit skeptical but it actually turned out really well – quite smooth, rich, and creamy. The only flavoring I used was cocoa powder, instant coffee, and sugar. Easy and quick as can be!
If mocha is not your jam, stay tuned for more gelato recipes! Looking for more dessert ideas? Try my rustic apple sheet tart!
Notes on Easy Mocha Gelato
After reviewing and testing many gelato recipes, I have to say, I really like this Sicilian style approach that uses only milk and starch (plus whatever flavoring agents you select). My reasons are twofold: (1) it’s easier than the recipes that require a bunch of egg yolks, and (2) it’s lighter. I experimented with swapping in a little cream too but I don’t think the flavor/texture difference is worth the increase in calories.
Quick Tip: Cornstarch can create little lumps in your gelato mixture (just like in gravy). To avoid this, just whisk it quickly with the milk before adding the other ingredients. Sometimes I whisk it with a small amount of milk and gradually add more.
I use an electric ice cream maker to make gelato (and ice cream, sorbet, and frozen yogurt). I’ve been using this Cuisinart for years but I have discovered there are fancy gelato makers out there as well. If you are in the market for an ice cream maker, check out the Food and Wine article on the top 10!
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Easy Mocha Gelato
- Cook Time: 10
- Total Time: 3 hours
- Yield: 4 cups 1x
- Category: Dessert
- Cuisine: Italian
Description
This easy eggless gelato uses whole-milk and cornstarch. You might want to double it (yield is about 4 cups).
Ingredients
- 3 cups whole milk
- 2 tablespoons cornstarch
- ¼ cup cocoa powder
- ¾ cup sugar
- 2 tablespoons instant coffee
Instructions
- Combine all ingredients in a large saucepan and stir. I usually whisk together the starch and milk first to break up any lumps.
- Cook over medium heat, stirring frequently until mixture thickens (about 10 to 12 minutes).
- Remove from heat and cool to room temperature. You can transfer a container and cool it in the fridge for up to 24 hours if you like.
- Process mixture in electric ice-cream maker following manufacturers instructions. It takes about 30 minutes for the gelato to solidify in my ice-cream maker.
Keywords: gelato, chocolate, mocho, coffee, eggless
If mocha is not your jam, stay tuned for more flavor options.
