Ingredients

2 cups plus 2 tablespoons milk

3/4 cup sugar

2 tablespoons honey

2 tablespoons skim milk powder

1 tablespoon cocoa powder

3 1/2 ounces chocolate, preferably 70% cocoa

1 1/2 pounds ice

1 pound rock salt

Preparation

  1. Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.

  2. Place the cooled base in a medium aluminum bowl.

  3. Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency.

  4. Freeze the gelato base for about 1 1/2 hours before serving.