2 cups fresh whole milk
5 egg yolks
3/4 cup granulated or superfine baker's sugar
2 tablespoons light corn syrup
4 ounces best quality bittersweet chocolate, chopped
1/4 cup unsweetened cocoa (Use Dutch Processed Cocoa when you want an Intense chocolate flavor and a deep chocolate color)
Pour the milk into a medium-sized, heavy saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
In a metal bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot milk into the yolk mixture, whisking constantly. Return to the same saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes; do not allow to boil.
Pour the custard through a medium-mesh sieve set over a clean metal bowl. Add the chocolate and cocoa and stir until the chocolate melts. Refrigerate until cold, about 1 hour.
Transfer the custard to an ice cream maker and process according to the manufacturer's instructions. For the best texture, serve the gelato immediately. Or transfer to a container, cover and freeze until firm, at least 4 hours or for up to 3 days. (Note: Longer freezing results in a texture more like that of ice cream.)
Makes about 4 cups, serves 6.
Date: March 31, 2003