Step 1: Prepare the Custard Base
In a medium heavy-bottomed saucepan, combine whole milk, heavy cream, and half the sugar (about 6 tablespoons). Heat over medium heat, stirring occasionally, until the mixture reaches 170°F and is steaming but not boiling. Remove from heat.

Step 2: Temper the Egg Yolks
In a heatproof mixing bowl, whisk together egg yolks, remaining sugar, and salt until pale and slightly thickened, about 2 minutes. While whisking constantly, slowly drizzle about 1 cup of the hot milk mixture into the yolks (add it very gradually to prevent scrambling). This is called tempering.

Step 3: Cook the Custard
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon (it should reach 170-175°F). This takes about 8-10 minutes. Draw your finger across the spoon—if the line holds, your custard is ready.

Step 4: Strain and Cool
Immediately strain the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits. Stir in vanilla bean paste. Place the bowl in a larger bowl filled with ice water and stir occasionally until cooled to room temperature. Cover with plastic wrap pressed directly onto the surface (prevents skin from forming) and refrigerate for at least 4 hours or overnight. The colder the base, the better your gelato will be.

Step 5: Churn the Gelato
Pour the chilled custard base into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes. The gelato should be thick and creamy, similar to soft-serve consistency.

Step 6: Prepare the Chocolate
During the last 5 minutes of churning, melt the chopped dark chocolate with coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until completely smooth. Let it cool slightly—it should be liquid but not hot (about 90-95°F is ideal).

Step 7: Create the Stracciatella
With the machine still running, slowly drizzle the melted chocolate in a thin stream into the churning gelato using a fork. The chocolate will immediately harden into thin shards when it hits the cold gelato. Don’t pour it all at once—drizzle slowly in a circular motion to create those signature irregular ribbons.

Step 8: Freeze
Transfer the gelato to a freezer-safe container, smoothing the top. Press plastic wrap or parchment paper directly onto the surface. Freeze for at least 4 hours or until firm enough to scoop.

Step 9: Serve
Remove gelato from freezer 5-10 minutes before serving to soften slightly. Scoop and serve immediately. Authentic gelato is best served slightly softer than American ice cream—at about 10-15°F warmer.