Step 1

In a medium saucepan bring the milk, cream and sugar to a light simmer, stirring constantly. Turn off the heat and add the cocoa powder and whisk until mixed well and whisk in the bittersweet chocolate until melted.

Step 2

In a medium bowl, beat the egg yolks. Using a ladle temper the egg yolks with the warm chocolate mixture. Once tempered add the egg yolk chocolate mixture into the saucepan and cook over medium-low heat, stirring constantly until thickened and a thermometer registers 180 degrees F.

Step 3

Strain the mixture through a sieve, stir in the vanilla and the sea salt. Place plastic wrap over the top of the mixture and chill in the refrigerator, approximately 30 minutes-1 hour.

Step 4

After chilled pour the gelato base into the bowl of an ice-cream maker and process according to manufacturer’s instructions.

Step 5

Freeze for 20-30 minutes prior to serving.

Step 6

Can be made several days ahead of serving. If making ahead, pull out of the freezer 10-15 minutes to soften prior to serving.

Step 7

Serve with fresh berries & roasted cacao nibs.