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Creamy milk gelato with shards of dark chocolate is Italy's beloved ice cream flavor. This classic mediterranean frozen treat is a family favorite year-round.
In a medium saucepan, combine whole milk and heavy cream. Heat over medium-low, stirring frequently, until the mixture is steaming but not boiling (about 180°F).
In a mixing bowl, whisk sugar and egg yolks until thick and pale. Gradually temper in the hot milk-cream mixture, whisking constantly to prevent curdling.
Return the custard base to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it lightly coats the back of the spoon (about 7–10 minutes). Do not let it boil.
Remove from heat, stir in vanilla extract and sea salt, and strain the mixture through a fine mesh sieve into a clean bowl. Cool to room temperature, then chill for at least 4 hours or until thoroughly cold.
Churn the chilled gelato base in your ice cream maker according to manufacturer's instructions. Meanwhile, melt dark chocolate in a microwave or double boiler, let cool slightly, and drizzle into the churning gelato in thin streams so it forms delicate shards.
Transfer finished gelato to a freezer-safe container. Freeze for 2–4 hours for a scoopable texture before serving.
