Chocolate Gelato

Directions

1. 1
   Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
2. 2
   In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.
3. 3
   Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.
4. 4
   (After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).