Dark Chocolate Gelato
- 2 cups whole milk
- 5 egg yolks
- 3/4 cup sugar
- 2 Tbs. light corn syrup
- 4 oz. European bittersweet chocolate, chopped
- 1/4 cup Dutch process cocoa
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 and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.
Pour the custard through a medium-mesh sieve 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. (Note: Longer freezing produces a texture more like that of ice cream.)