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2 C whole milk
5 egg yolks
2 Tbls corn syrup
¾ C sugar
¼ lb dark chocolate
¼ C dark chocolate cocoa powder
Chop the chocolate into small pieces; add to an empty mixing bowl and set aside. (You will eventually pour the custard base into this bowl.)
Heat the milk in a saucepan over medium-low heat, stirring occasionally until simmering and whisps of steam begin to appear (about 140°).
While the milk is heating, beat the egg yolks and corn syrup until blended. Add the sugar and continue mixing at medium speed until color lightens to a light yellow. Use a spatula to scrape the bottom of the bowl during mixing.
With the mixer on low, slowly add the hot milk to the egg yolk and sugar mixture. Mix until blended and then return this mixture to the saucepan. Heat the custard mixture over medium heat, stirring constantly, until mixture thickens and a finger leaves a track when dragged across the back of a spoon (about 175°).
Pour the custard mixture through a sieve into the bowl with the chopped chocolate. Mix the custard and chocolate to melt and blend the chocolate. Add the cocoa and continue mixing by hand until smooth. The goal is to blend, not whip air into the gelato.
Place bowl with gelato base into an ice bath or refrigerate until mixture is chilled to about 45°. Freeze according to your ice cream/gelato maker's instructions and transfer to a container. For a firmer consistency, scoop or pour into an air-tight container and freeze for 2+ hours.