Chocolate-malt gelato



30 min


60 min


3 1/2 cups

* PLUS chilling time
Chocolate-malt gelato

Chocolate-malt gelato.
Photo, Michael Alberstat.


  • 3 cups 0.0325 milk
  • 3/4 cup 0.35 cream
  • 1/2 cup granulated sugar
  • 1/2 cup malted milk powder , preferably Ovaltine Classic Malt
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 3 tbsp cornstarch
  • 2 tsp vanilla


  • WHISK 2 cups milk with cream, sugar, malted milk powder, cocoa and salt in a medium saucepan and set over mediumhigh. Bring to a gentle boil, about 6 min.
  • WHISK remaining milk with cornstarch and vanilla in a small bowl. Gradually pour into first milk mixture, whisking until smooth. Bring mixture to a simmer, then reduce heat to medium-low. Continue simmering, stirring constantly, and adjusting heat as needed (do not let it boil) until it reduces to 3 cups, 15 to 18 min. Pour through a fine sieve into a metal bowl and lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until cold, about 1 hour.
  • SCRAPE cold mixture into a pre-frozen ice-cream-maker bowl and churn according to manufacturer’s instructions, 30 to 45 min. Transfer to a covered container and freeze up to a month.
  • LET stand at room temperature until slightly softened before serving, about 10 min.

Nutrition (per serving)

  • Calories
  • 265,
  • Protein
  • 5 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 13 g,
  • Fibre
  • 1 g,
  • Sodium
  • 182 mg.

Tip: To get the best results, freeze the ice-cream-maker bowl at least 15 hours before using. Give it a gentle shake. If there is no sound, the bowl is ready to use.