In a medium saucepan, combine the sugar, cornstarch, cardamom and salt. Add 1/4 c. of the milk, stirring until all ingredients are well blended, then add the rest of the milk. Cook over medium high heat, stirring continuously until the mixture starts to thicken and just reaches a boil — about 5 minutes. Lower the heat and continue stirring for about 1 minute. Remove the pan from the burner and add the chocolate making sure to submerge all the pieces and allow to sit for 1 minute before stirring until smooth.
Prepare an ice bath by adding ice cubes to a bowl. Scrape the chocolate mixture to a bowl and set the bowl into the ice bath. Carefully add water in the exterior bowl and allow to cool, stirring occasionally until chilled.
Pour the chocolate mixture into an ice cream maker and process about 30 minutes, or until the gelato is beginning to firm. Add the toffee bits and continue to process briefly to distribute them. Scrape the gelato into a sealable container and place in the freezer for 2-3 hours before serving.
To serve, allow to sit at room temperature 5 minutes before scooping. Enjoy with chocolate sprinkles, or if you’re in a triple chocolate overload sort of mood, top one of these Salted Fudge Brownie with a scoop and drizzle some chocolate dulce de leche over the top.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 605 (61%)|
|Amt Per Serving||% DV|
|Total Fat 67.2g||90 %|
|Saturated Fat 40.4g||202 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 91.3mg||28 %|
|Sodium 27995.5mg||965 %|
|Potassium 792.8mg||21 %|
|Total Carbohydrate 106.6g||31 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 97.1g|
|Protein 11.6g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 987
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