Chocolate Gelato

Directions

1. 1
   Prepare an ice-water bath, and set aside.
2. 2
   In a large saucepan, bring the milk, cream, and cocoa to a simmer over medium-low heat.
3. 3
   Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale yellow and very thick, 3 to 5 minutes.
4. 4
   Add half the milk mixture to the yolk mixture, and whisk until blended.
5. 5
   Stir the combined mixture back into the remaining milk mixture.
6. 6
   Add the chocolate, and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
7. 7
   Pass the mixture through a very fine sieve into a large mixing bowl.
8. 8
   Set the bowl in the ice bath, and chill completely.
9. 9
   Freeze in an ice-cream maker according to the manufacturers instructions until the gelato just holds its shape.
10. 10
    Transfer to a metal loaf pan, cover with plastic wrap, and freeze until firm, at least 2 hours.