Here you go, Meryl.
Chocolate Gelato
Makes about 1 Quart
1/2 cup Dutch-process cocoa
2 cups milk
5 oz. bittersweet chocolate
3/4 cup sugar
4 egg yolks
1. Whisk the cocoa with 1 cup of the milk in a saucepan. Bring to a boil over moderate heat. Remove from the heat. Coarsely chop the chocolate and stir it into the cocoa mixture until it has completely melted.
2. In another saucepan, warm the remaining 1 cup of milk with the sugar.
3. Whisk together the egg yolks in a bowl and gradually pour in some of the warmed milk and sugar, whisking constantly as you pour. Pour the warmed egg mixture back into the saucepan.
4. Cook over low to moderate heat, constantly stirring and scaping the bottom, until the custard thickens enough to coat the spatula. Strain the custard into the chocolate mixture and mix well. Chill thoroughly, then freeze in an ice cream maker according to the manufacturer's instructions.
Room for Dessert
David Lebovitz
