Summer's not over yet, is it? Well, it doesn't matter because it's always a good time to make chocolate gelato. Always. Even though "gelato" just means ice cream in Italian, it will make you feel more sophisticated saying it. And eating it is just plain enjoyable. So go ahead and make some!
Adapted from Epicurious
2 ounces fine-quality bittersweet chocolate (not unsweetened)
2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup minus 2 tablespoons superfine granulated sugar
1 cup unsweetened cocoa powder
4 large egg yolks
1. Coarsely chop chocolate. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.
2. Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a metal bowl set in ice and cold water and cool. Chill custard, covered, until cold.
3. Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.