Rich Dark Chocolate Gelato (Cioccolato Scuro e Ricco Gelato)

In a medium-sized mixing bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder and salt. Set aside.

In a large heavy bottomed saucepan over medium heat, bring the remaining 2 cups of milk just below the boiling point (bubbles will appear around the edges of the pan). Add the cocoa mixture into the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in the vanilla extract.

Allow mixture to cool, then transfer to an airtight container and chill overnight (for quicker results, see my note below).

Then process in your ice cream maker following the manufacturer’s instructions. Transfer to an airtight container and store in the freezer until you are ready to serve.

Soften at room temperature for 10 minutes before serving.

Makes 1 quart. Base can be made up to 5 days before processing in ice cream maker.

Note: If you’re in a hurry and want to skip the chilling overnight step, pour the gelato base into a glass or metal bowl which is then placed into a larger bowl containing a lot of ice water. Stir the mixture frequently until it reaches 40 F; then proceed as directed above.