Recipe: Dark Chocolate Gelato (ice cream machine)

DARK CHOCOLATE GELATO

2 cups whole milk
5 egg yolks
3/4 cup sugar
2 tablespoons light corn syrup
4 ounces European bittersweet chocolate, chopped
1/4 cup Dutch process cocoa

Pour the milk into a heavy saucepan. Bring to a simmer over medium-high heat. Remove from the heat.

In a metal bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot milk into the yolk mixture, whisking constantly.

Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens, about 6 minutes; do not allow custard to boil.

Pour the custard through a medium-fine strainer set over a clean metal bowl. Add the chocolate and cocoa and stir until the chocolate melts. Refrigerate the custard until cold, about 1 hour.

Transfer the custard to an ice cream maker and process according to the manufacturer's instructions.

For the best texture, serve the gelato immediately. Or transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days.

Makes about 4 cups
Adapted from source: Ice Creams and Sorbets (Williams-Sonoma Kitchen Library Series) by Sarah Tenaglia