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Author Notes: The inspiration for this recipe came from an attempt to duplicate a gorgeous Italian gelato treat tasted at a local Italian pizza place. It was a freebie Mother's Day treat. I have worked diligently to research the Rinforzatta version of gelatos seen elsewhere online. There are no eggs used, and the cornstarch adds a silky texture to this chocolaty confection. —J.B.
Makes 1 quart
- 1-1/2 cups Whole Milk
- 1-1/2 cups Heavy Cream
- 4-1/2 ounces Bittersweet Chocolate Chips, Ghiradelli
- 3/4 cup Unsweetened Cocoa Powder, E. Guittard Cocoa Rouge
- 2 tablespoons cornstarch
- 3/4 cup Sugar
- 1-1/2 teaspoons Vodka (Optional)
- Place 1½ cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer. Add chocolate and cocoa to the hot milk and stir in until completely melted. I have used an immersion blender to assist with a smoother more efficient chocolate melt.
- Combine remaining 1½ cups of cream, sugar and cornstarch in a bowl, then stir into hot milk and chocolate mixture. Vodka is optional, it keeps ice crystals from forming in the mix! Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes. Remove from heat and let it cool to room temperature. Transfer to a bowl, cover and refrigerate overnight. The mix may also be chilled with an ice bath. Process mix in an ice cream maker according to manufacturer's directions. Serve as desired, maybe with some simple shortbread cookies.