Chocolate Gelato

Instructions

1. 1

   In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Heat the mixture over medium heat until it begins to steam, but do not let it boil.

2. 2

   In a separate bowl, whisk together the remaining granulated sugar and the unsweetened cocoa powder.

3. 3

   In another bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4

   Gradually add the cocoa powder and sugar mixture to the egg yolks, whisking constantly until well combined.

5. 5

   Slowly pour the hot milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

6. 6

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This should take about 5-7 minutes.

7. 7

   Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.

8. 8

   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

9. 9

   Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.

10. 10

    Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.