* Makes about 2 1/2 pints
- 2 1/2 cups whole milk
- 7 oz. dark chocolate, broken into pieces
- 5 egg yolks
- 1/4 cup light brown sugar
- 1 cup heavy cream, whipped
Heat half the milk in a pan with the chocolate until melted and smooth, stirring occasionally. Set aside to cool. Bring the rest of the milk to almost boiling. In a large heatproof bowl, whisk the egg yolks and sugar until thick, then gradually whisk in the hot milk. Place the bowl over a pan of simmering water and stir with a wooden spoon until the custard just coats the back of the spoon. Remove from the heat and set aside to cool completely.
When cooled, blend the custard and chocolate milk together, then fold in the whipped cream. Pour into an ice cream maker and process according to the manufacturer’s directions or pour into a freezer container and use the hand-mixing method. Churn for only 15 to 20 minutes or until firm. Transfer to the freezer and freeze for 15 minutes before serving or until required.
This densely textured gelato is best eaten fresh, but it can be frozen for up to 1 month. Take out at least 15 minutes before serving to soften slightly.
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