Dark Chocolate Gelato

2 cups milk
5 egg yolks
3/4 cup of sugar
2 tbsp. light corn syrup
4 oz. bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder


Bring the milk to a simmer over med/high heat and remove from the heat. In a med. sized bowl (metal if you have it), whisk together the egg yolks, sugar, and corn syrup until blended. Whisking constantly, combine the milk mixture with the egg yolk mixture. After the mixture is combined, return the mixture to the heavy saucepan (or use a double boiler- they work well for custards and it is harder to mess up!) and place over med. low heat. Cook, stirring constantly, until the custard thickens. Williams-Sonoma says approximately six minutes, but be patient because it took a lot longer. You don’t want to risk overheating the custard. Do not let the custard boil. Pour the custard through a sieve over a clean bowl. Add the chocolate and the cocoa. Refrigerate until cold- at least an hour-preferably three. Transfer the custard to the ice cream maker and follow the instructions from the manufacturer. This can be kept for up to three days in the freezer.
Makes about 1 Quart