Chocolate Gelato

1. 1

   Prepare an ice-water bath, and set aside.

2. 2

   In a large saucepan, bring the milk, cream, and cocoa to a simmer over medium-low heat.

3. 3

   Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale yellow and very thick, 3 to 5 minutes.

4. 4

   Add half the milk mixture to the yolk mixture, and whisk until blended.

5. 5

   Stir the combined mixture back into the remaining milk mixture.

6. 6

   Add the chocolate, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

7. 7

   Pass the mixture through a very fine sieve into a large mixing bowl.

8. 8

   Set the bowl in the ice bath, and chill completely.

9. 9

   Freeze in an ice-cream maker according to the manufacturers instructions until the gelato just holds its shape.

10. 10

    Transfer to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.