• If your ice cream maker has a removable bowl, freeze it up to 24 hours in advance or per the directions on your ice cream maker

Making the base

• Combine milk, cream, and half a cup of sugar into large pan on medium to medium-low heat, stirring occasionally to prevent sticking
• In a separate, dry, clean bowl, whisk the egg yolks and remaining sugar until color is a light yellow and the mixture has begun to stiffen; continue watching the pan on the stove top
• Once the stove top pan begins to simmer, reduce heat and add cocoa powder, vanilla, and chocolate; whisk briskly and allow chocolate to melt/combine thoroughly (about 5 minutes)
• Slowly and carefully, add chocolate mixture into egg mixture while continuing to beat the eggs, ensuring they combine fully with each incremental pour, stir until color evens out; *this process may require the use of a heat-proof measuring cup or a friend
• Pour combined mixture back into stove top pan and allow it to cook on low for 5-8 minutes, stirring occasionally, until the mixture reaches an internal temperature of 170° (160° is supposedly safe but going beyond a bit shouldn't hurt it)

Gelato Making

• Put mixture into a heat/cold safe bowl and let cool in your refrigerator for 2-10 hours (making it colder will help with the freezing process)
• Ice Cream Maker: Follow the general directions for your ice cream maker for gelato. I have a Cuisinart monster that'll just take it from the refrigeration to ice cream in about 60 minutes
• Hand: If you're willing to watch it over the course of several hours, place in a freezer-safe container and stir every hour. Stirring helps prevent it from getting too hard, but this is likely more solid than it would be if you can use the ice cream maker.
• Ice cream makers will give you the gelato in a very pliable state, which is satisfying in its own right. As you remove the gelato from the maker, or get ready to place your bowl in the freezer, you can stir in the toppings of your choice. (Some fun options below)

Freezing

• Place in the freezer for at least 2 hours if you want something that will scoop more traditionally.