The intense flavor of chocolate comes through in this gelato.
- Yield: Makes about 1 quart
Source: Martha Stewart Living, June/July June/July 1994
- 2 cups whole milk
- 5 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1 cup heavy cream
- 10 ounces bittersweet chocolate, melted
Bring milk to a simmer. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath. Stir in melted chocolate and let chill, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.