Ruby Chocolate Gelato

Instructions

1. 1

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the milk.

2. 2

   In a separate bowl, whisk together the ruby cocoa powder and a small amount of the hot milk until smooth. This will help prevent lumps from forming.

   Tip: Whisk until the cocoa is fully incorporated.

3. 3

   Add the cocoa mixture back into the saucepan with the remaining milk and whisk until well combined.

   Tip: Make sure there are no lumps.

4. 4

   Remove the saucepan from the heat and stir in the heavy cream and unsalted butter until the butter has melted and the mixture is smooth.

   Tip: Be patient, as this may take a few minutes.

5. 5

   Stir in the ruby chocolate chips until they are fully melted and the mixture is smooth.

   Tip: If using, stir in the pink rock salt at this stage as well.

6. 6

   Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: Chill the mixture thoroughly to allow the flavors to meld.

7. 7

   Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once it's frozen solid.

8. 8

   Once the gelato is almost fully churned, stir in the fresh raspberries (if using).

   Tip: This will distribute the raspberries evenly throughout the gelato.