Chocolate Gelato

• 3 cups whole milk
• 1/4 cup sugar
• 3 tablespoons cornstarch
• Scant 1/4 teaspoon salt
• 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
• Special equipment: an ice cream maker

1. Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat.
2. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking.
3. Boil, whisking frequently, 3 minutes (mixture will be very thick).
4. Remove from heat.
5. Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat.
6. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth.
7. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl.
8. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
9. Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours.
10. Let soften 5 minutes before serving.

milk, sugar, cornstarch, salt, bittersweet chocolate, cream maker

Taken from www.epicurious.com/recipes/food/views/chocolate-gelato-108521 (may not work)