Directions

1. In a heavy saucepan (or the top portion of a double boiler), heat milk over med-low heat to a simmer

2. Meanwhile, whisk yolks & sugar until smooth

3. Temper the eggs by slowly adding the milk & whisking all the while

4. Pour the mixture back into the saucepan & keep on Low heat

5. Cook, stirring frequently for 6-8 minutes or until thickened to a custard-like consistency, but DO NOT BOIL

6. Pour mixture through a fine sieve into a clean bowl, let it cool to room temperature, stirring every 5 mins or so

7. Add sea salt w/ sea veg & vanilla then cool quickly in an ice bath

8. Once it’s completely cooled, cover and refrigerate for at least 4 hours or overnight

9. Once the custard has completely cooled, begin to whip the heavy cream with a mixer on high speed until stiff peaks form

10. Gently fold the custard base into the whipped cream until smooth & thickened– do not beat

11. Swiftly fold in the ganache, chocolate chunks, & dulse flakes

12. Pour your gelato into a loaf pan or other freezer-safe container and place in the freezer

13. After 30-60 minutes, stir it up to break up the ice crystals, do this 2-3 times

14. Allow freezing for another 4-5 hours or until frozen

15. Cover well & store in the freezer up to 6 weeks