Chocolate Gelato
Makes 1 quart

• 1 - Tablespoon plain unflavored gelatin
• 1/4 - cup cold water
• 1-1/2 - cup half & half
• 1-1/2 - cup heavy cream
• 2 teaspoon instant espresso coffee powder
• 1/2 cup sugar
• 3 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• pinch salt

Directions

1. Soften gelatin in cold water. 
2. In a heavy saucepan, add half & half and 1/2- cup cream. 
3. Over low heat, cook until bubbles form around the edge. Do not boil. 
4. When cream is hot, sprinkle in coffee. Add sugar and gelatin. 
5. Stir to dissolve gelatin and remove from heat. Whisk melted chocolate into hot cream. 
6. Stir in vanilla and salt. 
7. Pour mixture through a strainer into a medium sized bowl.
8. Place saucepan in a pan of cold or ice water to cool. 
9. Cover and chill in the refrigerator until ready to freeze. 
10. Whip remaining heavy cream until thick but not stiff, and gently told into chilled mixture just before freezing. 
11. Pour mixture into the ice cream maker.