Ingredients

• 4 large egg yolks
• ¾ cup granulated sugar
• 1 ½ cups whole milk
• ½ tsp salt
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• 4 ounces bittersweet chocolate, chopped

Instructions

1. Mix egg yolks and sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and pale yellow in color. Heat milk and temper the egg mixture: Pour the milk and salt into a saucepan and heat over medium heat. Heat the milk until it just begins to simmer (do not boil), then remove from heat. Gradually pour about ½ cup of the hot milk into the egg yolk and sugar mixture while continuously whisking until well combined.
2. Heat the mixture until thickened: Next, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This may take a few minutes.
3. Strain and chill: Strain the mixture into a bowl through a sieve to remove any cooked egg pieces. Then, add the heavy cream and vanilla extract and stir to combine. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the ice cream mixture to prevent a skin from forming. Refrigerate until the mixture is chilled; alternatively, pour the mixture into an ice cream bowl and cool using the refrigerate - only mode.
4. Churn the gelato: Place the gelato mixture in the bowl of your ice cream machine and churn according to the manufacturer’s instructions, typically until it reaches a soft - serve consistency.
5. Melt the chocolate: While the gelato is churning, place the chopped chocolate in a microwave - safe bowl. Microwave in 30 - second intervals, stirring in between, until melted. Transfer the melted chocolate to a pastry bag or a ziplock bag with a corner cut off.
6. Add the chocolate: Once the gelato has reached a soft - serve consistency, slowly pour the bittersweet chocolate into the churning gelato. The chocolate will freeze and break up as it churns.
7. After the ice cream mode is complete, you can serve the gelato directly. Alternatively, scoop the gelato into a shallow container or a loaf pan. Press plastic wrap or wax paper onto the surface of the gelato. Freeze for at least 4 hours, or until firm. Let it sit at room temperature for about 5 minutes before serving.