This is the best ice cream/gelato I have ever tasted - and I cannot believe I made it my little Cuisinart ice cream machine! I followed the basic recipe but added a significant amount of chocolate to the cream mixture before heating it up - 1 cup of semisweet chocolate chips, a 3.5 oz. 70 % dark chocolate bar and 1/4 cup of Dutch Cocoa. I also added an additional 1/4 cup of sugar due to the cocoa content, though next time I will reduce it to one extra tablespoon. I left the saucepan of cream unattended too long - by the time I returned there were bubbles, but nothing burned or curdled. The same thing happened when I returned the mixture to the stove after tempering the eggs. Still, it came out perfect. I noticed that it did not expand in my machine, which is nice because it remained super rich and creamy. I don't know if it is because the excess chocolate weighed it down, but oh...I cannot even think right now, as I am too busy fantasizing about that container of chocolate gelato just sitting in my freezer, so lonely... Thank you for a great recipe!

Reviewed On: Apr. 13, 2011