Mocha Chip Gelato

Yield: 4 servings

1 3/4 cups 1% milk
2 tablespoons cornstarch
1/3 cup sugar
2 teaspoons unsweetened cocoa powder
1 tablespoon instant-coffee granules or espresso granules
1 teaspoon vanilla
1 oz fine-quality bittersweet chocolate, finely chopped

Special equipment: an ice-cream maker

Stir together 1/4 cup milk and cornstarch.

Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.

Add vanilla and half of chocolate to saucepan, stirring.
Set saucepan in a large bowl of ice water to cool, whisking frequently.

Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended. Transfer to an airtight container and store in freezer.

Serve gelato sprinkled with toasted almonds.

Source: Gourmet - subscribe to Gourmet Magazine!

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