Step 1

Place chocolate pieces in a heatproof bowl. Bring cream and milk to the boil in a small saucepan over medium heat. Pour cream mixture over the white chocolate and gently stir until chocolate is melted.

Step 2

Whisk egg yolks and sugar in a medium bowl until pale and doubled in volume. While whisking, pour the chocolate milk into the egg mixture until combined.

Step 3

Pour mixture into saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.  

Step 4

Remove gelato base from heat and pour through a sieve into the tub. Place tub in an ice bath.

Step 5

Once cool, place storage lid on tub and freeze for 24 hours.

Step 6

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place. 

Step 7

Select GELATO. 

Step 8

Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the raspberry coulis to the hole* and process again using the MIX-IN program.  

*It’s fine if level is above MAX FILL line.  

Step 9

Once processing is complete, remove gelato from tub and serve immediately.