Low-Fat Sicilian Chocolate Gelato

Combine milk, cornstarch, and a small amount of liquid in a tiny bowl to create a uniform paste.

Heat the rest of the milk, sugar, and cocoa powder in a small saucepan over medium heat until it reaches boiling point. Stir constantly to prevent scorching, as the mixture will thicken rapidly. Add a pinch of espresso powder and the cornstarch paste to the saucepan, stirring continuously until it reaches a boil once more. Allow the mixture to simmer for 2 minutes or until it has thickened like a rich dessert, similar to pudding. Remove the saucepan from heat and transfer its contents to a metal bowl.

Place an ice-filled container in front of you, preparing it for the cooling process. Pour the gelato mixture into the metal bowl and stir frequently as it cools down, taking approximately 7 minutes to reach a chilled state. Once cooled, cover the metal bowl with plastic wrap and refrigerate it until completely chilled, taking around 20 minutes.

Once the gelato mixture has reached a solid state, transfer it to an ice cream maker and follow its manufacturer's instructions for freezing. This process should take around 20 minutes to complete the gelato mixture.

Transfer the now-frozen gelato into a freezer-safe container and cover it with plastic wrap. Place the container in the freezer to solidify further, taking approximately 10 minutes to achieve a firm texture.