Let’s make the gelato mixture. Combine the milk and heavy cream in a pot. Add the sugar and vanilla extract. Stir the mixture.
Heat the pot on medium heat. Dissolve the sugar while stirring with a spatula. When small bubbles form around the edges of the pot, turn off the burner.
Float a container on ice water and pour the mixture into it. When cooled, chill the mixture in the fridge for more than 3 hours.
Let’s make the gelato. Pour the mixture into a pitcher. Make sure to store the freezer bowl in the freezer for 8 to 10 hours beforehand.
Cover and turn on the ice cream maker. Then, immediately pour in the gelato mixture.
Allow the mixing paddle to turn for about 20 minutes. The pasteurization enables the gelato to remain fresh for an extended time. But if you intend to enjoy the gelato right after making it, you can skip the heating process.
And now, the gelato is ready. Remove the cover and the mixing paddle. Take out a dessert bowl from the freezer. Dampen an ice cream scoop and make the gelato into balls.
Place them into the bowl. Finally, garnish with the chocolate.
If you don’t have an ice cream maker, freeze the mixture in a tray but mix it with a spoon every hour. Repeat the process 3 to 4 times and you’ll have delicious gelato as well.
Avoid over-heating the mixture otherwise the delicious milk flavor will be lost.