Light Chocolate Sicilian-Style Gelato

1. 1

   In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth to make a slurry.

2. 2

   In a small saucepan over medium heat, combine the remaining milk, sugar, and cocoa powder and bring to a boil while stirring constantly.

3. 3

   Stir in the espresso powder and the cornstarch slurry, return to a boil, and cook, stirring, until the mixture is thick like pudding, about 2 minutes.

4. 4

   Remove from the heat, transfer to a metal bowl, and stir in the vanilla extract and salt.

5. 5

   Fill a large bowl with ice water and set the bowl of gelato mixture inside; stir frequently until cooled, about 7 minutes.

6. 6

   Remove the metal bowl from the ice bath, cover with plastic wrap, and refrigerate until completely chilled, about 20 minutes.

7. 7

   Transfer the gelato mixture to an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.

8. 8

   Pour the gelato into a freezer-safe container, cover, and freeze until solid, about 10 minutes.

• Calories 172.44 kcal Moderate
• Protein 6.52 g Moderate
• Carbs 34.25 g Moderate
• Total Fat 1.3 g Low Source
• Saturated Fat 0.07 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 2.64 mg Low Source
• Sodium 60.06 mg Low Source
• Fiber 2.58 g Low Source
• Sugar 22.84 g High
• Added Sugar 0.0 g Low Source
• Calcium 112.48 mg Low Source
• Iron 1.73 mg Low Source
• Potassium 127.33 mg Low Source
• Vitamin A 101.17 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.47 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Milk 🥛
• Corn 🌽
• Chocolate 🍫