Gelato Al Cioccolato
- 2 ounces fine-quality bittersweet chocolate
- 2 3/4 cups of w milk
- 1/3 cup of heavy cream
- 3/4 cups + 2 tablespoons sugar
- 1 cup of unsweetened cocoa powder
- 4 large egg yolks
- Chop chocolate. In a saucepan bring milk, cream and about half of sugar just to a simmer. Dissolve sugar. Remove pan from heat + cocoa & Chocolate whisking until smooth. Prepare a large bowl of ice and cold water. In a bowl beat yolks and remaining sugar until thick and pale. + chocolate mixture in a slow stream, whisking and pour into a saucepan. Cook custard over moderately low heat, stirring constantly, until thermometer registers 170 F. Do not let boil. Pour custard thru a sieve into a metal bowl set in ice and cold water, cool. Chill custard until cold. Freeze custard in an ice-cream maker. Transfer to an airtight container and freeze 1 to 3 hours.
bittersweet chocolate, milk, heavy cream, cocoa, egg yolks
Taken from www.epicurious.com/recipes/member/views/gelato-al-cioccolato-52424401 (may not work)