Turtleback Farm Inn, Orcas Island, Washington
from The Best Places Northwest Desserts Cookbook

This recipe simply could not be any easier. You don't even have to melt any chocolate, as the rich chocolate flavor comes from cocoa powder. Innkeeper Susan Fletcher likes to run the gelato through a food processor after it has been frozen just until firm, which breaks up the ice crystals even further to produce a lighter gelato. The food processor comes in handy as well if you don't have an ice cream machine. You can simply freeze the gelato base in a shallow pan, breaking it up with a fork occasionally as it freezes to make it slushy. When solid, break the gelato into pieces for a whirl in the food processor.

Adding a teaspoon or two of instant espresso powder to the gelato base will give the dessert even deeper flavor.

3 cups milk 3/4 cup sugar 3/4 cup unsweetened cocoa powder 2 teaspoons cornstarch

Whisk together 1 cup of the milk with the sugar, cocoa powder, and cornstarch; set aside.

Bring the remaining 2 cups of the milk to a simmer in a medium saucepan over medium heat. Take the pan from the heat and stir in the cocoa mixture. Return the pan to the heat and cook until the sugar and cocoa dissolve and the mixture just comes to a low boil, 2 to 3 minutes. Transfer to a bowl and set aside to cool at room temperature, then cover with plastic wrap and refrigerate until fully chilled, preferably overnight.

Freeze the gelato in an ice cream machine according to the manufacturers directions, then transfer the gelato to an airtight freezer container and freeze until set, about 2 hours. The gelato will be easier to serve if it sits out for 15 to 20 minutes before serving.

Makes about 1 quart