PORTOFINO GELATO

Steps:

• In saucepan over medium-high heat, bring milk to simmer. Remove from heat. In bowl, whisk together egg yolks, sugar and corn syrup. Form kitchen towel into ring: place bowl on top. Gradually pour in hot milk, whisking constantly. Return mixture to saucepan; set over medium-low heat. Cook, stirring slowly and continuously with wooden spatula, until custar thickens and finger drawn across back of spatula leaves a path, about 6 minutes. Do not let boil. Pour custard through medium-mesh sieve set over clean bowl. Stir in chocolate and cocoa. Place bowl in larger bowl partially filled with ice water; stir occasionally until cool. Cover: refrigerate at least 2 hours or up to overnight. Transfer custard to ice cream maker; freeze according to manufactuere's instructions. For best texture, serve gelato immediately. Or freeze in a container at least 4 hours or up to 3 days. Put 2 scoops gelato in each bowl; top with cherries, syrup and whipped cream.