Dark Chocolate Gelato

Steps

1. Whisk 75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar115 g caster or granulated sugar130 ml caster or granulated sugar½ cup + 1 tbsp granulated sugar, 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder, 1 tbsp cornflour1 tbsp cornflour1 tbsp cornstarch1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Whisk in 280 ml whole milk280 ml whole milk1 cup + 3 tbsp whole milk420 ml whole milk420 ml whole milk1¾ cups whole milk a little at a time to a smooth paste, then add 50 ml whipping cream50 ml whipping cream3½ tbsp heavy cream75 ml whipping cream75 ml whipping cream⅓ cup heavy cream.
3. Cook over medium heat, whisking all the time, until it bubbles and thickens, 5 to 7 minutes. Keep whisking for 1 more minute.
4. Take the pan off the heat. Add 50 g dark chocolate50 g dark chocolate1¾ oz dark chocolate75 g dark chocolate75 g dark chocolate2¾ oz dark chocolate and whisk until melted and glossy.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Finish with a few flakes of sea salt or a handful of raspberries.