STRACCIATELLA GELATO

Steps:

• Place a 1-quart freezer container in the freezer.
• In a heavy saucepan, combine the milk, sugar, powdered milk, vanilla and corn syrup, and bring to a boil. Whisk until the sugar and powdered milk have dissolved. Remove from the heat, pour into a bowl, and allow to cool-or chill in the refrigerator-until mixture is room temperature. Add the salt.
• Freeze in an ice-cream maker according to manufacturer's instructions.
• Shortly before the gelato is ready, melt the chocolate in a microwave-safe bowl at 50-percent power, or set in a heatproof bowl over a saucepan of simmering water, for about 2 minutes. Cool to 100 degrees F (tepid).
• When the gelato has reached the desired texture, drizzle in the chocolate in a very fine stream while continuing to run the machine. You can control the stream by using a spatula for the drizzling. If the stream is too thick or too fast, the chocolate will form into clumps instead of flecks.
• Transfer the gelato to the freezer container and freeze for at least 2 hours to firm up before serving.