Makes 1 quart
Ingredients2 ounces bittersweet chocolate
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup minus
2 tablespoons granulated sugar
1 cup unsweetened cocoa powder
4 large egg yolks
• Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
• Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
• Freeze custard in an ice-cream maker according to manufacturer’s directions.
• Chill before serving.
Updated from : Passionate Pursuit: How to Gelato