Sharon's Dark Chocolate Gelato

Coarsely chop chocolate. In a heavy saucepan bring milk, evaporated milk, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth. Have ready a large bowl of ice and cold water.

In a bowl with an electric mixer beat yolks, remaining sugar and salt until thick and pale. Add hot chocolate mixture in a slow stream while mixing. Pour mixture back into sauce pan.

Cook custard over medium-low heat, stirring constantly, until a thermometer registers 160° or coats the back of a wooden spoon. Do not let the custard boil.

Pour custard through a sieve into a bowl set in the ice bath. When custard has cooled, cover and place in refrigerator until chilled or over night.

Transfer custard to an ice cream maker and follow manufacturer’s instructions to make gelato. Transfer the gelato to a container and freeze until firm, at least four hours or up to three days.