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1
In a heavy medium saucepan, combine the cream, milk, half-and-half, lemon zest and 1/4 cup of the sugar.
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2
Bring to a simmer over moderate heat, stirring occasionally.
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3
Meanwhile, in a bowl, whisk the egg yolks with the remaining 3/4 cup of sugar.
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4
Whisk in the hot cream mixture and return the custard to the saucepan.
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5
Cook for 6 minutes, stirring constantly; do not let it boil.
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6
Strain into a bowl and stir in the corn syrup and vanilla.
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7
Refrigerate until chilled.
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8
Working in 2 batches, freeze the custard in an ice cream maker according to the manufacturer's instructions.
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9
Transfer to a chilled bowl and store in the freezer.
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10
In a heavy large saucepan, combine the sugar, cocoa, 1/2 cup of the corn syrup and 5 cups of water.
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11
Bring to a boil over moderately high heat and cook, stirring often, until the syrup is very thick and reduced to 3 1/4 cups, about 40 minutes.
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12
Scrape the syrup into a bowl, stir in the remaining 1/2 cup of corn syrup and the cream.
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13
Refrigerate until chilled.
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14
Working in 2 batches, freeze the mixture in an ice cream maker according to the manufacturer's instructions.
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15
Transfer to a chilled bowl and store in the freezer.
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16
Place 1 to 2 scoops of the chocolate gelato into parfait glasses and add a scoop or two of the cream gelato.
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17
Drizzle with 1 to 2 tablespoons of espresso and serve.
