Instructions

Place unsweetened chocolate, dark cocoa powder,sugar and *1 1/4 cups* of the half and half in a medium saucepan.  Bring to a simmer over medium heat, stir to dissolve the chocolate and sugar.  Keep warm over low heat.  Place the egg yolks in a medium bowl and whisk until thickened (about 2 minutes).  While whisking slowly pour 1/2 cup of the hot half and half mixture into the egg mixture.  Pour the tempered egg mixture into the saucepan with the hot half and half mixture.  Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°)  Stir in the remaining half and half, powdered milk and heavy cream.  Strain the mixture through a fine mesh strainer.  Cover and refrigerate at least 6 hours or until completely cooled.

Turn the ice cream machine on, pour mixture into freezer bowl and let mix until thickened (about 20 to 25 minutes).  The gelato will have a soft creamy texture.  If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours.  Remove from the freezer about 15 minutes before serving.