I hereby declare it's gelato season

Summer. Now that's what I'm talking about...warmer temps, longer days and of course, gelato.

So the official start of summer doesn't begin until June 21...ah, formalities. Considering Chicago only has three real full months of warm weather, I must get a jump on gelato season now.

Unlike most gelato recipes, which are egg yolk based, this one uses corn starch as a thickening agent. The result is a much lighter gelato ("lighter" meaning calorie content, not flavor or richness).

For you frozen dessert devotees, I would recommend purchasing an ice cream maker since there really is nothing like homemade ice cream. I own a Cuisinart brand (automatic, not the old school hand-crank variety) which I bought for around $60. Oh, and as for recipe books, The Perfect Scoop by David Lebovitz has some really unique and interesting frozen desserts.

Mocha Chip Gelato
Adapted from Gourmet, January 2001

• 1-3/4 cups 2% milk
• 2 tablespoons cornstarch
• 1/3 cup sugar
• 2 teaspoons unsweetened cocoa powder (not Dutch-processed)
• 1 tablespoon instant-coffee granules
• 1 teaspoon vanilla
• 1 oz. fine-quality bittersweet chocolate, finely chopped
• 1 tablespoon sliced almonds, toasted and cooled
• pinch of salt

In a small bowl, stir together 1/4 cup milk and cornstarch.

Whisk together sugar, cocoa, and remaining 1-1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Whisk in coffee granules. Stir cornstarch mixture again and whisk into coffee mixture. Return to a boil, whisking, then remove from heat.

Add vanilla, a pinch of salt, and half of chocolate to saucepan, stirring.

Set saucepan in a large bowl of ice water to cool, whisking frequently.

Freeze chocolate mixture in ice-cream maker. When nearly frozen, add remaining chocolate and churn until blended. Serve gelato sprinkled with almonds. Makes 4 servings.