Decadent Double Chocolate Gelato

Heat 4-1/2 cups of whole milk in a medium-sized saucepan over medium heat until scalded. Make sure tiny bubbles appear on the edges, but the milk is not boiling.

Reduce the heat to low, and add the 1 pound, 4 ounces of grated or chopped semisweet chocolate to the saucepan. Whisk the chocolate until it is fully melted and combined with the milk. Remove the pot from the heat and let it cool to room temperature, around 1-1/2 hours.

In a medium-sized mixing bowl, whisk the 4 egg yolks with the 1/2 cup of granulated sugar until the mixture reaches a thick and pale yellow consistency, known as the 'ribbon stage'.

Gradually pour the cooled chocolate-milk mixture into the egg-sugar mixture, blending on low speed until evenly combined.

Transfer the mixture back to the saucepan and cook over medium-low heat, continuously stirring until it becomes a thick, rich custard; this should take about 8-10 minutes. Remove from heat, let it cool completely for at least 2 hours, or cover it tightly with plastic wrap and refrigerate overnight.

Once the mixture has cooled, gently fold in 6 ounces of grated or chopped bittersweet chocolate.

Pour the gelato mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the churned gelato to an airtight container and freeze for about 4 hours before serving. Optionally, enjoy it soft right after churning!