It is my understanding that the difference between gelato and ice-cream is gelato has a higher proportion of milk and lower proportion of cream and eggs. In the recipe below, there is whole milk, evaporated milk and sweetened condensed milk but only a cup and a quarter of cream and no eggs. The final product is thick and rich and silky.
Dark Chocolate Gelato
1 cup whole milk
1 tablespoon corn starch
1 1/4 cups heavy cream
1 cup evaporated milk
3/4 cup sweetened condensed milk
1/3 cup unsweetened cocoa
1/4 cup bittersweet chocolate morsels
1/4 teaspoon salt
Combine 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.
Put the remaining milk in a medium saucepan with the cream, evaporated milk and sweetened condensed milk and bring to a boil. Whisk in the cocoa and continue to boil, stirring constantly for 4 minutes.
Remove the pan from the heat and stir in the corn starch slurry. Put the pan back over the heat and bring back to a boil for another minute.
Pour the hot milk mixture into a large bowl with the chocolate morsels. Allow to sit for about a minute for the chocolate to melt before whisking the mixture together. Add the salt and stir to combine.
Place plastic wrap over the surface of the ice cream base and chill in the refrigerator. Stir the mixture well before placing into your ice cream maker and follow the manufacturer’s directions. When the ice cream is thick and creamy, transfer to a container and place in the freezer until firm.