Chocolate ice cream - Sicilian gelato style
Very nice and smooth chocolate ice cream, made without egg or ice cream machine, and devoid of the icy texture often associated with home-made, still-frozen ice creams
  • 300 ml (about 1.3 cup) cream
  • 400 ml (about 1.7 cup) milk
  • 125 ml (about ½ cup) sugar
  • 4 tablespoons corn-starch (any other starch - like rice starch, or potato flour - should also work)
  • 1 teaspoon vanilla extract of good quality
  • 100 gram dark chocolate of good quality (75-82 % cacao)
  • pinch of salt
  1. Mix 200 ml (0.8 cup) of the milk with the corn starch. Whip together, making sure there are no lumps left. Put aside.
  2. Pour the rest of the milk, the cream,the sugar, the vanilla and the pinch of salt in a saucepan. While stirring occasionally, bring to a boil, then add the milk-corn starch blend.
  3. On low-medium heat, barely reaching a boil, continue to stir for about five minutes, or until the mixture begins to thicken slightly. Add the finely chopped-up pieces of chocolate.
  4. Continue to stir and cook until the chocolate has melted, and the base has thickened even further (about maximum 5 more minutes or so).
  5. Take off from the heat and let cool. Then, chill thoroughly in a refrigerator.
  6. When chilled, pour into suitable, freezer-safe container with lid and put in the freezer.
  7. After 30-45 minutes, take out the ice cream base from the freezer and churn with a fork or other handy tool. Return the base to the freezer.
  8. Repeat 2-3 times every 30-45 minutes, making sure to churn ever more vigorously the more stable the ice cream becomes. When the base has started to become "creamy" in consistency, remember to put a plastic film over the surface before re-applying the lid!
  9. Before serving it, remember to take out the ice cream from the freezer at least about 20 minutes before to let it soften appropriately.
Heureka - Even without using any ice cream machine, this recipe still produces a very smooth, scoop-able chocolate ice cream. Thick, smooth and very tasty, no nasty ice crystals disturbed the idyllic eating of this delicious creation.