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Low-Fat Chocolate Sicilian Gelato
Low-Fat Chocolate Sicilian Gelato
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
77 minutes
Decadent, low-fat Sicilian chocolate gelato with rich cocoa powder, no eggs, and made in an ice cream maker for luscious texture.
Ingredients:
  • 1.75 cups skim milk, divided
  • 2 tablespoons cornstarch
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup high-quality unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Instructions:
  • Combine 1/4 cup milk and cornstarch in a small bowl, whisk until smooth to make a slurry.
  • In a small saucepan over medium heat, whisk together the remaining milk, sugar, and cocoa powder. Bring to a boil, stirring continuously. Mix in espresso powder and the cornstarch slurry. Let it boil again until the mixture thickens, similar to pudding, for about 2 minutes. Remove from heat and transfer to a metal bowl. Stir in vanilla extract and salt.
  • Prepare an ice bath in a large bowl and place the gelato mixture bowl in it. Stir regularly for about 7 minutes until cooled. Then, remove the metal bowl from the ice bath, cover it with plastic wrap, and refrigerate until thoroughly chilled for about 20 minutes.
  • Pour the gelato mixture into an ice cream maker and freeze following the manufacturer's instructions for about 20 minutes. Then, transfer the gelato into a freezer-safe container, cover it, and freeze until solid for about 10 minutes.

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