Chocolate Gelato

Ingredients

Custard:
90g bocha sweet 5 egg yolks 900g milk
Flavorings:
1 tsp vanilla 40g dutch-processed cocoa powder

Instructions

  1. Whisk the egg yolks. Add to a saucepan along with the milk.
  2. Simmer mixing constantly with a wooden spoon, until the temperature sits at 170F.
  3. Add the vanilla and cocoa powder. Whisk to combine.
  4. Pass through a fine mesh strainer to catch any cocoa solids and egg curdles.
  5. Put mix on the fridge until fully chilled.
  6. Churn in the ice cream maker for around 20 minutes.
The ice-cream runs a little icy. That's how I like it. In order the make it more creamy instead, substitute 100g of milk for cream.