3¼ cups LDF whole milk
¼ cup sugar
3 tablespoons cornstarch
Scant ¼ teaspoon salt
7 oz fine-quality bittersweet chocolate
(not unsweetened), finely chopped
Bring 2½ cups milk just to a boil in a 4-quart
heavy saucepan over moderate heat. While
milk is heating, whisk together sugar,
cornstarch, salt, and ¼ cup (cold) milk in a
bowl until smooth, then whisk into boiling
milk and bring to a boil over moderate heat,
whisking. Boil, whisking frequently, 3 minutes
(mixture will be very thick). Remove from heat.
Bring remaining ½ cup (cold) milk just to a
boil in a 1-quart heavy saucepan over moderate
heat. Pour hot milk over chocolate in a bowl
and let stand until chocolate is melted, about 1
minute, then whisk until smooth.
Stir into cornstarch-milk mixture and force
through a fine-mesh sieve into a bowl. Cool
slightly, stirring frequently to prevent a skin
from forming, then cover surface with wax
paper and chill until cold, at least 1½ hours.
Freeze mixture in ice cream maker, then
transfer to an airtight container and freeze
until hardened, about 3 hours. Let soften
5 minutes before serving. Gelato keeps 1 week.
From Gourmet Magazine, September 2003
Mooo News, 2007
|
