2 cups whole milk
1 cup heavy cream
2/3 cup unsweetened dark cocoa powder
2 T. Instant espresso powder
1 T. Cinnamon
2 large eggs
2 large egg yolks
3/4 cup sugar
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring constantly, until the mixture reaches a temperature of 170°F. Turn off the heat and whisk in the cocoa powder, espresso powder and cinnamon. Set aside.
Meanwhile whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well blended and the mixture is thick and pale yellow. Very slowly pour some of the hot cocoa mixture into the egg yolks, whisking constantly, to warm and temper them (if you do this too fast, the eggs will cook & form “curds” in the bottom of the pan). When they are lightly warm, combine the egg mixture with the rest of the hot cocoa mixture in the saucepan, creating a chocolate custard gelato base. Cook and stir the custard over medium low heat, until it reaches a temperature of 185°F. Do not allow to boil.
Pour the mixture through a fine-mesh strainer into a clean bowl. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in the bowl of ice. Stir every few minutes to prevent a skin from forming. Once it is completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight the custard into the container of an ice cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 2 hours before serving. Makes one quart.