A delicious treat is this banana milkshake recipe. It is sweet, creamy, and rich. For a morning beverage, I advise this.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 3 cups cold whole milk, divided
- ¼ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 7 ounces fine-quality bittersweet chocolate, finely chopped
Instructions
- Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.
- While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.
- Place chocolate into a large bowl.
- Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.
- Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.
- Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer’s instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.
- Do yourself a favor, and don’t skip the important step of straining the mixture through a sieve before freezing. I’ve done it both ways. Although it turned out good without straining, I can tell the difference in the smoothness when it’s strained. Gelato must be very smooth!
- Gelato should be served soft. If it is frozen hard, place it in the refrigerator to soften for about 30 minutes.
- The chocolate you use to make this gelato is very important. I’ve used 75% cocoa, which was a little too bitter and strong for us. However, some people like their chocolate like that, so go for it if you’re one of those. Next time (and every time after), I used 60% cocoa, and it’s perfecto!
- Once the gelato is ready to serve, be prepared for the rush. It’s delizioso!
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 112 mg |
| Sugars | 11 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and delicious. Best Gelato I’ve ever made.
I loved it!It was quick easy and tasty