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 heavy cream.

Step 4

Remove gelato base from heat and pour through a sieve into empty CREAMi pint. Place pint in an ice bath.

Step 5

Once cooled, place storage lid on pint and freeze for 24 hours.

Step 6

Remove pint from freezer, remove lid, then place pint 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 1 1/2 inch-wide hole that reaches the bottom of the pint. 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 pint and serve immediately.