(GELATO AL CIOCCOLATO)

　　We tested this recipe with both regular and Dutch-process cocoa powders and loved both versions. The Dutch-process cocoa powder yields a slightly more intense flavor.

　　

Ingredients

Makes about 1 quart

　　2 ounces fine-quality bittersweet chocolate (not unsweetened)

　　2 1/4 cups whole milk

　　1/3 cup heavy cream

　　3/4 cup minus 2 tablespoons superfine granulated sugar

　　1 cup unsweetened cocoa powder

　　4 large egg yolks

　　

Step 1

Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, 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.

　　

Step 2

Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.

　　

Step 3

Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.