1-First, gather all ingredients, measure accurately, and set up your workspace to make cooking smoother.

2-Second, in a saucepan, heat milk and cream over medium heat until just simmering, taking care not to boil it.

3-Third, whisk egg yolks and sugar in a bowl until pale and thick for a creamy consistency.

4-Fourth, slowly add the hot milk mixture to the egg yolk mixture while whisking to temper the eggs properly.

5-Fifth, return the mixture to the saucepan and cook on low heat, stirring until it thickens and coats the back of a spoon, reaching around 170°F/77°C.

6-Sixth, remove from heat, then strain the custard through a sieve into a bowl with the chopped chocolate and salt; let it sit before whisking until the chocolate melts completely.

7-Seventh, cover the custard with plastic wrap and refrigerate for at least 3 hours until fully chilled; remember to chill well before churning and freeze the ice cream machine bowl for at least 24 hours in advance.

8-Eighth, once chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

9-Ninth, transfer the gelato to a freezer-safe container, cover, and freeze for an additional 4 6 hours before serving.