Chocolate Gelato Sandwiches

Ingredients

• 0.5 teaspoon almond extract 
• 6 small to 8 brioche rolls split
• 0.5 cup dutch-process cocoa powder 
• 0.3 teaspoon kosher salt 
• 8 ounces chocolate finely chopped
• 0.8 cup sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• blender
• ice cream machine

Directions

1. Put the milk chocolate and cocoa in a blender. Bring 2 cups water and the sugar to a simmer in a saucepan, stirring until the sugar dissolves.
2. Pour the hot sugar syrup into the blender; cover and pulse 4 or 5 times, until the mixture is smooth but not foamy.
3. Add the vanilla and almond extracts and the salt to the blender; pulse once more to combine.
4. Transfer to a bowl, cover and refrigerate until very cold, at least 2 hours.
5. Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.
6. Transfer to an airtight container and freeze until firm, at least 2 hours.
7. Fill each roll with a scoop of chocolate gelato and some whipped cream, if desired.
8. Photograph by Anna Williams