Chocolate Gelato Without Ice Cream Maker Food

EGGLESS CHOCOLATE GELATO

Steps:

• Bring 2 1/4 cups milk just to a boil over medium heat in a medium-sized saucepan.
• While milk is heating, whisk sugar, 1/4 cup cold milk, cornstarch, and salt together in a mixing bowl until smooth. Whisk cold mixture into the boiling milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly until mixture is very thick. Remove from heat.
• Place chocolate into a mixing bowl.
• Bring remaining 1/2 cup cold milk just to a boil over medium heat in a small saucepan. Pour hot milk over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
• Stir chocolate mixture into cornstarch-milk mixture. Force through a fine-mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in a refrigerator until cold, at least 1 1/2 hours.
• Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and freeze in a freezer until hardened if necessary.

CHOCOLATE GELATO WITHOUT ICE CREAM MAKER

Steps:

• Melt Chocolate in a double boiler.
• Beat egg yolk and sugar together.
• Heat the milk in low heat and remove from heat just before it starts to boil.
• Add the milk to the yolk mixture little by little mixing thoroughly.
• Heat the mixture again stirring occasionally until it boils and remove from heat.
• Add melted chocolate and mix thoroughly.
• Transfer to a chilled metal container and freeze.
• Stir it every 45 minutes to break any ice lumps and put it back in the freezer.
• Continue to do this 2 more times.
• After about 7 hrs of freezing, put it through a food processor (or break it up and stir with a fork).