Chocolate Gelato

Ingredients

In a large glass bowl, whisk the 6 egg yolks and 3/4 cup of granulated sugar until they are thick and a pale yellow (about 3 minutes).
Separately, combine the 3 cups of milk and 1 1/2 cups cream in a medium saucepan over medium heat. Cook to 170º while stirring frequently to ensure a skin does not form.
Off the heat, whisk in the 3/4 of a cup cocoa powder and 6 ounces of finely chopped chocolate into the milk and cream saucepan. Ensure that the mixture is fully combined and that the chocolate has melted.
Slowly temper the egg yolks by adding small additions of the milk mixture to the eggs while whisking constantly. Once all the milk mixture has been added, return the mixture back to the saucepan and bring the custard to 185º. Use a spatula to constantly stir the mixture. You will know the custard is ready when it is thick enough to run your finger through the mixture on your spatula and the line stays behind.
Remove the custard from the heat and strain it through a fine-mesh strainer into a clean bowl. Bring the custard down to room temperature and then cover with plastic wrap on the surface of the mixture. Refrigerate the mixture for at least 2 hours but preferably overnight.
Once the mixture has cooled overnight, set up your ice cream churner. Poor the custard into the churner and churn until it is thick and glossy. Remove from the churner and store in an airtight container in the freezer until you are ready to enjoy it.