Alice Medrich's Sicilian Chocolate Gelato

Sicilian ice cream! What luck to find something rich and delicious that is also relatively low in fat, at least compared with the ice cream we are accustomed to. Sicilian gelato is made with neither eggs nor cream, only milk with a little cornstarch to provide a pudding-like thickness. The chocolate flavor will reflect the type and quality of cocoa that you use; a high quality natural cocoa has much more complexity and liveliness than Dutch-process, but you can use either.

If you have ice pop or Popsicle molds, Sicilian gelato makes a better Fudgsicle than any you may remember.

Use the best cocoa, natural or Dutch-process.
Makes about 1 quart


  • 3 cups whole milk
  • 2/3 cup sugar
  • ¾ cup premium unsweetened cocoa powder (natural or Dutch-process)
  • 1½ tablespoons cornstarch


    In a medium saucepan, bring 2 cups of the milk to a simmer over medium heat.

    Meanwhile, whisk the remaining 1 cup milk with the sugar, cocoa and cornstarch in a bowl. Scrape the cocoa mixture into the hot milk. Cook stirring constantly, until the mixture thickens and bubbles a little at the edges. Boil gently, stirring, for 2 minutes longer. Scrape into a bowl and let cool. Cover the mixture with plastic wrap (when cool) placed directly against the surface and chill overnight.

    Freeze according to the instructions for your ice cream maker. Because the mixture is slightly thick to begin with, it may take less time than usual to freeze and thicken to the desired consistency.

    Recipe by Alice Medrich.
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