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In a medium saucepan, bring the milk, cream, and sugar to a light simmer, stirring constantly until the sugar dissolves. Turn off the heat, then whisk in the cocoa powder until it's fully incorporated, followed by the bittersweet chocolate until it's completely melted and smooth.
In a separate medium bowl, beat the egg yolks. Slowly temper the egg yolks by gradually whisking in about 1 cup of the warm chocolate mixture, one ladleful at a time, to gently raise their temperature. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining chocolate base.
Return the saucepan to medium-low heat and cook, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of a spoon and a thermometer registers 180 degrees F. Immediately remove from heat, then strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and sea salt until combined.
Cover the surface of the custard mixture directly with plastic wrap to prevent a skin from forming, then chill it in the refrigerator for approximately 30 minutes to 1 hour, or until thoroughly cold. Once chilled, pour the gelato base into the bowl of your ice cream maker and process according to the manufacturer's instructions.
For the best texture, transfer the churned gelato to an airtight container and freeze for an additional 20-30 minutes before serving. If you're making this ahead of time (it keeps well for several days), remember to pull it out of the freezer about 10-15 minutes before you plan to serve it, allowing it to soften slightly for that perfect scoopable consistency.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
