The Chef
Jon Snyder of Il Laboratorio del Gelato

Servings
Yields about 3⁄4 quart

Ingredients
1 cup milk
3⁄4 cup sugar
1⁄4 cup good-quality cocoa powder
5 ounces good-quality bittersweet chocolate, such as Valrhona, Scharffen Berger, or Callebaut

Cooking Instructions
Bring the milk and sugar to just under a boil over medium heat, stirring occasionally. Reduce heat to low, and whisk in cocoa powder until smooth. Cook at a gentle simmer for 15 minutes, stirring often.

Melt the chocolate in a double boiler. Slowly whisk in the cocoa mixture plus 2 cups of water. Set over iced water to chill thoroughly. Transfer to an ice-cream machine, and process according to directions.