Stracciatella gelato

To begin, place the milk and cream in a saucepan and gently heat to 45°C. Add the glucose to a small bowl along with a splash of the warm cream mixture, stirring until incorporated. Add the solution back to the pan

Combine all of the dry ingredients and whisk them into the milk mixture, before it reaches 50°C. Keep whisking to dissolve any lumps. Bring the mixture to 85°C and cook out for 5 minutes, stirring continuously

Transfer the gelato base to a bowl set over an ice bath and whisk until cool. Place in the freezer to chill overnight in the fridge, or for 2–3 hours in the freezer, but make sure it doesn't freeze (the dextrose helps to prevent quick freezing, but keep an eye on it)

Churn in the ice cream maker as per machine instructions

A few minutes before the ice cream has finished churning, melt 200g of dark chocolate in a bain marie. Transfer to a piping bag and snip a very small hole at the end. Drizzle the chocolate into the machine in a thin stream so it churns and cools simultaneously. Alternatively, add chocolate chips to the almost-churned mixture