Chef John Folse's Chocolate Praline Gelato

Prep Time: 1 1/2 Hours
Yields: 6-8 Servings

Dr. James Pivetti of Reggio Emilia, the home of Parmesan cheese, first introduced me to true gelato. It was sitting on a bench in Parma's town square that my palate first experienced a dessert I was destined to make and name after my friend. This creamy, intensely flavored delicacy is smoother than sherbet and richer than ice cream.

3 1/2 cups whole milk
2 tsps pure vanilla extract
2 tbsps praline liqueur
9 egg yolks
1 cup superfine sugar
3/4 cup Baker's semisweet chocolate, coarsely chopped

In a large, heavy-bottomed saucepan, combine whole milk, vanilla and praline liqueur. Warm almost to a boil, remove from heat, swirl in chocolate and set aside. In a large bowl, whisk together egg yolks and sugar until mixture is pale and leaves a trail when the whisk is lifted. Slowly add milk to egg mixture, continuously stirring with a whisk. Strain into a clean saucepan or double boiler and cook over low heat for 10-15 minutes, stirring continuously until mixture is thick enough to coat the back of the spoon. Do not boil. Remove from heat and allow to cool at least one hour, stirring occasionally to prevent skin from forming. Once cool, churn in ice-cream maker following manufacturer's instructions.