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N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
1-3/4 cup soy milk 2 Tablespoons cornstarch 1/3 cup sugar 2 teaspoons unsweetened cocoa powder 1 Tablespoon instant coffee granules 1 teaspoon vanilla extract Pinch of salt 2 oz. fine-quality bittersweet chocolate, finely chopped Mint for garnish
Directions
Stir together 1/4 cup milk and cornstarch; set aside. Whisk together the remaining milk, sugar, and cocoa powder in a small heavy saucepan. Bring to a boil over medium heat, stirring frequently. Whisk in the coffee granules.
Stir the cornstarch-milk mixture to reincorporate it. Add the cornstarch-milk mixture to the chocolate mixture. Return to a boil, whisking constantly, until mixture starts to thicken. Remove from heat. Add the vanilla, a pinch of kosher salt and half the chopped chocolate to the pan. Stir until chocolate has melted. Set the saucepan in a large bowl of ice water to cool, whisking frequently.
Freeze chocolate mixture in an ice-cream maker according to manufacturers directions. When the gelato is almost ready, add the remaining chopped chocolate and continue to churn until blended.
Garnish with mint, if desired, and serve.
Tips
We use Scharffenberger’s bittersweet chocolate for the fine-quality chocolate called for in this recipe.
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