About this recipe:This gelato is incredibly rich and surprisingly healthy. It's also egg-free, which is a bonus for those with egg allergies. I adapted it from the healthy food guide database
375ml trim milk
2 tablespoons cornflour
1/2 cup cocoa
375ml can lite evaporated milk
3/4 cup caster sugar
100g dark chocolate
Directions Prep:30min › Cook:10min › Extra time:5hr20min › Ready in:6hr
Place 1 cup of milk in a bowl, add the cornflour and cocoa and whisk to combine.
In a saucepan combine the remaining milks, sugar and chocolate and heat gently, stirring continuously until the sugar is dissolved and chocolate melted.
Pour in the cocoa mixture and stir continuously over a gentle heat for around 5-10 minutes, until the mixture is just simmering and has thickened to a pouring custard consistency.
Pour the mixture through a sieve into a rigid, freezer-safe container and freeze until half frozen then remove from the freezer and beat the mixture, then return it to the freezer to freeze completely.