Steps
- Combine 350ml of whole milk, 250ml of heavy cream, and 150g of sugar in a heavy saucepan. Stir over low heat for about 5 minutes, until dissolved; do not boil.
- Transfer to a covered stainless-steel bowl and refrigerate for about 30 minutes, until cold. Churn in an ice cream maker for about 30-40 minutes, following its instructions.
- Near the end of churning, melt 100g of chopped dark chocolate, with 60% cocoa, in a bowl over gently simmering water.
- Drizzle the warm, fluid chocolate slowly into the running machine. Continue churning until it breaks into fine flakes throughout the thick gelato.