Creamy Eggless Chocolate Gelato

Heat 2 1/4 cups of milk in a medium-sized saucepan over medium heat, bringing it to just the point of boiling.

While the milk is being heated, combine sugar, 1/4 cup of cold milk, cornstarch, and salt in a medium-sized bowl. Use an electric mixer to blend the ingredients until they form a smooth, even mixture.

Gradually pour the hot milk into this bowl and continue to heat over medium heat until the mixture reaches a thick, syrupy consistency. Remove from heat and set aside.

In a separate bowl, melt 1/2 cup of chocolate in the microwave or over low heat on the stovetop. Allow it to sit for about 1 minute, or until smooth.

Combine the melted chocolate with the cornstarch-milk mixture and whisk until fully incorporated. Pass the mixture through a fine mesh sieve into another bowl to remove any lumps.

Allow the mixture to cool slightly, stirring frequently to prevent a skin from forming on its surface. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 1/2 hours.

Once the mixture is cold, pour it into a gelato or ice cream maker and follow its instructions to freeze. This should take about 15 minutes. If you don't have an ice cream maker, transfer the mixture to an airtight container and place it in the freezer to harden further.