How to make Gelato

On a recent trip to Italy I became obsessed with gelato and that has inspired my classic chocolate gelato recipe and to top that off I'm serving it in homemade ice cream cones but let me start right off with the gelato intensely chocolate and to get that deep rich color and the intense chocolate flavor I measure two thirds of a cup of cocoa powder I'll sift all my ingredients together including two thirds of a cup of sugar next I add a little cornstarch and this helps create a beautiful dense but velvety texture to the gelato it only takes one and a half tablespoons and lastly half a teaspoon of fine salt I'll just sift this through now for the milk the most important ingredient the difference between a regular ice cream and a gelato is the milk there's no cream in gelato I definitely recommend using whole milk full fat milk and in this case three cups and the last ingredient to add is two tablespoons of corn syrup you don't have to precisely measure the function of the corn syrup is to keep the gelato smooth and scoopable when it's in the freezer kind of like the egg white did with the green apple sorbet to make it easier to pour I'm going to pour it back into my measuring cup and now it's time to spin some gelato [Music] the gelato can take 15 to 30 minutes depending on your ice cream maker while my gelato is spinning I'll get my eggs and flour ready for those homemade ice cream cones I love that intense chocolate color now it is slightly soft now I like to let it set up so I'll transfer this to a container and pop it in the freezer you can really sense that creaminess even in this soft state and then it's gonna have a great chocolate intensity to it I'll pop this in the freezer and then I can make my ice cream cones making ice cream cones is really rather easy I have four eggs and to that I'm going to add a cup of sugar and what I need to do now is whip the eggs and the sugar together making them light and frothy until they double in volume so I'll mix these on high speed  I've melted half a cup of butter and I'll turn the mixer on low and pour that in for a little flavor I'll add just a half a teaspoon of lemon zest and a teaspoon of vanilla for the dry ingredients I have one and a half cups of all-purpose flour ready to be sifted along with two tablespoons of corn starch again with the mixer on low I'm going to add the flour I'll let the mixer do all the work there we go to make icecream cones you do need a few special tools a scoop a cone shaper and a patellae or waffle type iron this is nonstick so I don't have to grease it and what I do is scoop a single scoop full of the batter right into the center press it down it only takes about 60 to 90 seconds with this batter you want this cookie to be a golden brown that way it's still pliable and you have to work with it while it's hot and here we go oh yeah ooh work quickly it only takes about 30 seconds to cool so you really can just work away one at a time this recipe makes about 24 ice cream cones [Music] I'll just let that one sit for a minute because I can't wait any longer time for an ice cream cone oh look at that I'll take one of my ice cream cones and I'll enjoy this like you do in Italy even if it's in the cone you eat it with the spoon that way it's easy to walk down the streets and take in the sights [Music] mmm it's creamy but it's not overly rich that's the difference the milk versus the cream