1-Gathering Your Ingredients and Equipment: First, get all your ingredients ready: measure out 480 ml whole milk, 300 ml heavy cream, 1 vanilla bean pod (split and seeds scraped), 5 large egg yolks, 100 g granulated sugar, 22 g cocoa powder, 1/4 teaspoon fine salt, and 100 g dark chocolate 70% (finely chopped, if using). Don’t forget to have your saucepan, bowl, whisk, and ice cream machine on hand. It’s all about setting up for success so your chocolate gelato turns out smooth and delicious every time.

2-Cooking the Base: Gently heat the milk, cream, and vanilla bean pod in a saucepan over low heat until it’s steaming with bubbles at the edges but don’t let it boil! Once steaming, remove the vanilla pod. In a separate bowl, whisk the egg yolks and sugar until they’re thick and pale, then sift in the cocoa powder and mix well; if it gets too thick, add a few tablespoons of milk to loosen it up.

3-Cooking the Base: Next, temper the eggs by slowly whisking the warm milk mixture into the yolks to avoid scrambling them. Pour everything back into the saucepan and heat gently while whisking until the custard thickens enough to coat the back of a spoon, with a clear line when you draw your finger through it. Strain through a fine mesh sieve into a bowl with the chopped dark chocolate and salt, let it sit a minute, then whisk until the chocolate melts and everything blends smoothly.

4-Chilling and Churning: Cover the custard directly with plastic wrap to prevent a skin from forming, then cool it to room temperature. Refrigerate for at least 3 to 4 hours, or overnight, until it’s thick and glossy this step is key for that smoother chocolate gelato. Once chilled, churn in your ice cream machine per the manufacturer’s instructions until it reaches a soft-serve consistency, which usually takes about 20-30 minutes.

5-Chilling and Churning: Finally, transfer the gelato to a freezer-safe container, place parchment paper on the surface, cover with plastic wrap or a lid, and freeze for 4-6 hours. The prep time is just 15 minutes, cook time is 10 minutes, and you’ll need a minimum of 8 hours for chilling and freezing. If you’re looking for more chocolate inspiration, try this chocolate chip cheesecake bars recipe for a fun twist!