Gelato differs from ice cream in the fat content – ice cream is usually made with cream, while gelato is milk based. The trick to this silky smooth gelato is to add some liquid glucose – this lowers the freezing point so it doesn’t freeze rock solid.


  • 600ml whole milk
  • 3 tbsp cocoa powder
  • 1 tbsp cornflour
  • freshly ground to make 1 tbsp black peppercorns
  • 200g 70% dark chocolate, finely chopped
  • 200g caster sugar
  • 3 egg yolks
  • 50g liquid glucose


  • STEP 1

    In a bowl, mix 6-7 tbsp of the milk with the cocoa powder and cornflour to a paste in a bowl. Pour the remaining milk into a saucepan with the pepper and simmer over a medium heat. Turn off the heat and tip in the chocolate, stirring until it’s melted.

  • STEP 2

    Put the sugar and egg yolks in a mixing bowl and use an electric beater to whisk for 5 minutes until thick and creamy. Add the glucose along with the cocoa, cornflour and milk paste, and whisk until combined.

  • STEP 3

    Pour the hot chocolate milk into the mixture, stirring until combined. Pour into a clean pan and set over a low heat. Stir constantly for around 10 minutes until thickened.

  • STEP 4

    Pour into a shallow dish and cover the surface with clingfilm to prevent a skin forming. Allow to cool to room temperature then chill in the fridge for several hours. Once chilled, churn the gelato in an ice-cream maker according to the instructions (see below).

  • STEP 5

    Gelato needs to be just beginning to melt when you eat it, so take it out of the freezer for a few minutes before you want to serve it – the beauty of the glucose in this recipe is that the gentle softening happens quickly.

You could churn the gelato by hand to break up the crystals, but gelato is meant to be really smooth, which is not easily achieved without a machine.

Try our other ice cream and gelato recipes, from boozy sundaes to grown up ice lollies and easy no-churn banana ice cream:

Ice Cream Float Cocktails

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