Chocolate Gelato Recipe
- 1 glass of water Milk
- 2 glasses of cream
- 1 cup cocoa
- 1 glass of sugar
- 2 tablespoons cornstarch
- A pinch of salt
Bring the cream to the boiling point in a medium sized saucepan and remove from the heat.
Whisk the milk, cocoa, sugar, salt and cornstarch in a mixing bowl and add to the hot cream.
Take it back to the stove and mix until all the cocoa and sugar dissolve and the mixture thickens (5-10 minutes).
Transfer to a container with a heat-resistant lid and refrigerate until the next day.
The next day, prepare in accordance with the instructions of your ice cream machine and store it in an airtight container in the freezer.
15 minutes before serving, take it out of the freezer and wait for the gelato to open a little.
IF YOU DO NOT HAVE A ICE CREAM MACHINE:
Since the bottom and the circumference of the ice cream machine freezes equally, it ensures freezing evenly while mixing the material transferred into it, prevents the formation of small ice crystals during the preparation and gives the ice cream a lighter consistency by adding small air bubbles while mixing.
It is possible to make ice cream and sorbet without an ice cream machine. Sorbet varieties without milk, eggs and cream yield better results with this technique than ice cream.
The most important part of the job is to choose the container correctly. You should choose a container that can cool very quickly and evenly, while also being as wide and flat as possible. Ice cream / sorbet spread over a larger area will freeze faster. My recommendation is to have stainless steel as the material. If not, you can try the glass. If possible, set your freezer to the coldest setting.
Apply the recipe, transfer it to this large bowl and let it sit in the refrigerator until it cools. If you have prepared it in the morning or at noon, wait until the evening, if you have it in the evening, wait until the next morning. Then place the container in the freezer. Take it out of the freezer every 30 minutes, whisk it quickly for 2-3 minutes, and put it back in the freezer (fork is ideal for this job) until it is completely cooled and has the consistency of ice cream / sorbet. When you repeat this process several times, you will start to see ice chips on the edges of the mixture. The reason for this whisking process is to break them and feed them into the mixture. After 3-4 rounds, your ice cream should have a consistency that can be eaten. Then transfer it to your airtight container and let it sit for another 4-5 hours.