Stracciatella Gelato

Combine 20 ounces of sweetened condensed milk, 1 1/2 tablespoons of vanilla extract and 1/2 teaspoon of salt in a medium bowl

Whip 2 3/4 cups of cold heavy cream in a large bowl until stiff peaks have formed

Add 1/3 of the whipped heavy cream into the sweetened milk mixture and gently fold to combine

Repeat the process (1/3 of the whipped heavy cream at a time)  until all of the ingredients have been combined

Transfer the batter into the chilled 2 quart container, cover tightly with plastic wrap and place into the freezer for 2 hours

Melt 1 cup of dark chocolate chunks

Drizzle 1/3 of the melted dark chocolate over the partially frozen gelato and let it sit undisturbed until the melted chocolate has frozen

Break the chocolate up and stir it down into the gelato

Repeat the process until all of the chocolate has been incorporated into the gelato

Cover the container tightly with plastic wrap and return to the freezer

Freeze the gelato for an additional 4 hours (stirring a few times over the 4 hours to bring the frozen parts into the center to help the gelato freeze consistently)

Serve chilled

Store in the freezer, tightly covered with plastic wrap