There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

　　Active time: 20 min Start to finish: 5 hr (includes chilling and freezing)

　　

Ingredients

Makes about 1 qt

　　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

　　

Step 1

Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. 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. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.

　　

Step 2

Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. 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.

　　

Step 3

Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

　　Cooks' note:

　　• Gelato keeps 1 week.