Chocolate Gelato

Ingredients

3 medium egg yolks
150 g of granulated sugar, divided 75g/75g (3/4 cup total)
250 ml of whole milk, cold (1 cup) 
250 ml of heavy cream, cold (1 cup) 
50 g of bitter cocoa powder (1/2 cup) 
100 g of 70% dark chocolate, chopped (3.5 oz. or 2/3 cup) 

Step 1) -- In a bowl, mix the cocoa and half the sugar (75 grams). Transfer to a saucepan. Whisk in cold milk. Mix with the help of a whisk and place on low heat.

Step 2) – Stir and continue to cook for about 5 minutes THE MILK MUST NOT BOIL! Bring the mixture to 185 F. Add chocolate and let it melt completely, continuing to mix and always making sure that the mixture DOES NOT boil.

Step 3) – Meanwhile, whip the egg yolks with the remaining sugar (75 grams) until fluffy and frothy.

Step 4) – Temper the egg cream by adding a little of the hot milk-chocolate mixture to the egg cream. Transfer egg cream to the saucepan, stirring with a wooden spoon and cook for 5 minutes over low heat, keeping the mixture 185 F. When it becomes thicker, it’s ready.

Step 5)  – Remove from heat and add cold heavy cream. Stir to mix all the ingredients. Cool in the refrigerator for 30-40 minutes, stirring occasionally.

Step 6) – Pour the chocolate mixture into the ice cream maker. Start up the machine following the manufacturer’s instructions. Usually you have to let the ice cream maker work for about 30/40 minutes. Chocolate gelato is ready! Best eaten immediately, or keep frozen and eat within two days. If gelato is too hard and frozen, let it thaw in the refrigerator for 10-15 minutes before serving.

If you don't have an ice cream maker, follow steps 1-5, then pour the chocolate mixture into a container and place it in the refrigerator. Let it cool for about 1/2 an hour.

Then transfer in the freezer and leave it for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed to prevent ice crystals.

Variations:
More delicate flavor - choose chocolate 50% or less.
Extra dark flavor - choose chocolate greater than 70%; also addition of dark chocolate chips at the end of preparation.
Cinnamon Chocolate Gelato - add 1/2 teaspoon cinnamon powder
Coconut Chocolate Gelato - add 1 Tablespoon of shredded coconut
Mint Chocolate Gelato - add 1 teaspoon crushed mint leaves
Sweet/Salty Chocolate Gelato - add 1/2 teaspoon Fine Grain Himalayan Pink Salt
Spicy Chocolate Gelato - 1/3 teaspoon hot chili powder

Topping suggestions: Chopped hazelnuts or pistachios; Sicilian Candied Orange Peel; whipped cream

Original recipe here.