Eggless Chocolate Gelato

Step 1
Bring 2 1/4 cups cold milk just to a boil in a medium-sized saucepan over medium heat.

Step 2
While milk is heating, whisk together sugar, 1/4 cup cold milk, cornstarch, and salt in a medium bowl until smooth. Whisk into hot milk and bring to a boil over medium heat; let boil for 3 minutes, whisking constantly, until mixture is very thick. Remove from heat.

Step 3
Place chocolate into a large bowl.

Step 4
Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour over chocolate and let stand until chocolate melts, about 1 minute. Whisk until smooth.

Step 5
Stir chocolate mixture into cornstarch-milk mixture. Force through a fine mesh sieve into a mixing bowl. Let cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper. Chill in the refrigerator until cold, at least 1 1/2 hours.

Step 6
Pour mixture into a gelato or ice cream maker. Freeze according to manufacturer's instructions, about 15 minutes. Transfer to an airtight container and place in the freezer if not serving immediately.