Part 16 (1/2)

Freeze the gelato in an ice cream maker according to the manufacturer's instructions. Pack into a freezer container and freeze for at least 2 hours before serving. (The gelato is best served the day it is made.) (The gelato is best served the day it is made.)

Milk Chocolate Chip Gelato MAKES ABOUT 1 QUARTS.

We make our own chocolate ganache chips for this gelato. Their melt-in-your-mouth texture is superior to that of chopped chocolate, though you can use that option if you so desire.

MAKES ABOUT 1 QUARTS.

8 ounces high-quality milk chocolate, chopped cup heavy cream cup corn syrup cup sugar 1 tablespoon unsweetened cocoa powder 3 cups milk 8 large egg yolks teaspoon salt Chocolate Ganache Chips (recipe follows) or 10 ounces bittersweet chocolate, chopped into bits Put the chocolate in a small heatproof bowl. Combine the cream and corn syrup in a small saucepan and bring to a simmer. Pour the cream over the chocolate and stir gently until it is completely melted. Set aside.

Stir cup of the sugar and the cocoa powder together in a small bowl. Pour the milk into a large heavy-bottomed saucepan, add the sugar mixture, and bring just to a simmer over medium heat, stirring to dissolve the sugar and cocoa.

Meanwhile, whisk the egg yolks, the remaining cup sugar, and the salt together in a medium bowl. Gradually whisk in about 1 cup of the hot milk until smooth, then return the mixture to the saucepan and cook over medium heat, stirring constantly with a heatproof spatula or a wooden spoon, until the custard registers 185F on an instant-read thermometer.

Immediately remove the custard from the heat and stir in the melted chocolate mixture, making sure the chocolate is completely incorporated. Strain through a fine-mesh strainer into another heatproof bowl and chill over an ice bath, stirring occasionally, until cold. Cover and refrigerate for at least 6 hours, or, preferably, overnight.

Freeze the gelato in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl and freeze for 1 hour.

Stir the chocolate ganache chips (or chopped chocolate) into the ice cream. Pack into a freezer container and freeze for at least 1 hour before serving. (The gelato is best served the day it is made.) (The gelato is best served the day it is made.)

CHOCOLATE GANACHE CHIPS.

MAKES ABOUT 2 CUPS.

cup heavy cream 9 ounces bittersweet chocolate, chopped Combine the cream and chocolate in a medium heatproof bowl, set it over a saucepan of gently simmering water, and heat, stirring occasionally with a heatproof spatula, until the chocolate is melted and the mixture is smooth. Remove from the heat.

Line a small baking sheet or baking pan with parchment paper. Spread the melted chocolate evenly in a -inch-thick layer on the pan. Freeze for 1 hour, or until hard.

Remove the pan from the freezer and, working quickly, chop the ganache into small irregular pieces about inch in size. Return the chips, still on the pan, to the freezer and freeze for 30 minutes before using. (The ganache chips can be refrigerated for up to 3 days.) (The ganache chips can be refrigerated for up to 3 days.) Hazelnut Stracciatella Gelato MAKES ABOUT 1 QUART.

The secret to the deep hazelnut flavor of this gelato is slow-roasting the nuts until they are a dark golden brown and deliciously aromatic.

2 cups (about 9 ounces) unblanched hazelnuts 3 cups milk, plus more as needed 1 cups sugar 1 cup heavy cream 10 large egg yolks 1 teaspoon salt 8 ounces bittersweet chocolate, chopped Preheat the oven to 350F.

Spread the hazelnuts on a baking sheet and roast for 25 to 30 minutes, until their skins are very dark brown and the nuts are deep golden brown (be brave!-toasting the hazelnuts to a deep brown is what gives this gelato its intense flavor).

Just before the nuts are done, bring the milk just to a simmer in a large heavy-bottomed saucepan. Remove from the heat and set aside.