Gelato al Cioccolato (Chocolate Ice Cream)

Break the chocolate into a bowl and add the milk. Stand the bowl over a saucepan of simmering water and heat until melted. Remove the bowl from the heat. Beat the egg yolks into the mixture, one at a time, then add the brandy, is preferred. Leave to cool.

Whip the cream until it holds its shape, then fold into the chocolate mixture. Whisk the egg whites until stiff, then fold into the mixture. Pour the mixture into a shallow freezer container and freeze, uncovered, for 2-3 hours until firm. Cover the container with a lid for storing.