Description
This easy eggless gelato uses whole-milk and cornstarch. You might want to double it (yield is about 4 cups).
Ingredients
Scale
- 3 cups whole milk
- 2 tablespoons cornstarch
- 1/4 cup cocoa powder
- 3/4 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