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
5 people made this
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.
Excellent recipe. Nice clear instructions, and the resulting Ice Cream is delicious, rich and fudgy. The initial sauce before freezing would also make a very good pouring sauce.
I did use an Ice Cream Maker to start the freezing (the quantity was perfect), and once it was too stiff for the paddle I transferred it to the freezer to finish. Thanks, Tegan!
27 Jun 2013
(Review from Allrecipes UK | Ireland)