In a medium saucepan, combine the whole milk, double cream, and the halved vanilla bean pod. Cook over medium heat until it starts to simmer and bubbles form around the edge. Avoid bringing it to a boil.

Once simmering, turn off the heat and remove the vanilla pod.

In a mixing bowl, whisk together the egg yolks and granulated sugar until they turn thick and pale.

Sift in the cocoa powder and whisk until well combined. If the mixture is too thick, add a couple of tablespoons of milk to help.

While continuously whisking the egg mixture, gradually add a cup of the warm milk mixture in a thin stream. Slowly incorporate the rest of the milk mixture, whisking until combined.

Pour the custard mixture back into the saucepan with the remaining vanilla pod and beans. Heat on low, whisking constantly until it thickens.

Test the thickness by coating the back of a spoon and running your finger through it; if the path stays, it’s ready.

In a separate bowl, add the chopped dark chocolate and salt. Pour the custard through a sieve over this bowl to remove any solids, discarding the vanilla pod.

Stir until the chocolate melts and mixes in. Cover with plastic wrap (touching the surface) to prevent a skin from forming. Place it in the fridge to cool for at least three hours, or overnight for super creamy gelato.

Once chilled, pour the custard into an ice cream machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the soft gelato to a freezer-safe container. Spread a piece of parchment paper over the top (directly on the surface) to prevent ice crystals, then wrap with plastic or cover with a lid.

Freeze for a minimum of 4-6 hours to firm up. Scoop, serve, and enjoy!