Chocolate Gelato

  • 2 ounces fine-quality bittersweet chocolate
  • 2 1/4 cups whole milk
  • 1/3 cup heavy cream
  • 3/4 cup minus 2 tablespoons superfine granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 large egg yolks

Coarsely chop the chocolate. In a 2-quart heavy saucepan bring the milk, cream, and about half of the sugar just to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat and add the cocoa powder and chocolate, whisking until the chocolate is melted and the mixture is smooth.

Have ready a large bowl of ice and cold water. In a bowl with an electric mixer, beat the yolks and remaining sugar until thick and pale. Add the hot chocolate mixture in a slow stream, whisking, and pour into the saucepan. Cook the custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour the custard through a sieve into a metal bowl set in ice and cold water and cool. Chill the custard, covered, until cold.

Freeze the custard in an ice-cream maker. Transfer to an airtight container and put in the freezer to harden, 1 to 3 hours.

  • Yields: 1 quart
  • Preparation Time: 30 minutes, plus chilling and freezing time
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