FOR THE GELATO
3 cups whole milk, divided
3/4 cup premium cocoa powder (unsweetened)
2/3 cup granulated sugar
1 1/2 tablespoons cornstarch
1 cup fresh cherries, pitted and chopped
FOR THE COMPOTE
1/4 cup sugar
1 pound fresh cherries, pitted and halved
To prepare the gelato, pour 2 cups of the milk into a medium sauce pan. Bring to a simmer over medium heat. Do not let it boil.
Combine the cocoa, sugar, cornstarch and the remaining cup of milk in a medium mixing bowl; whisk until smooth. Add the hot milk to the cocoa mixture and whisk to combine. Pour the mixture back into the sauce pan and return to the heat. Cook, stirring constantly. Simmer gently, stirring, for an additional 2 minutes. The mixture will be the consistency of warm pudding or a thick cake batter.
Pour the mixture through a fine mesh strainer into a clean mixing bowl. Set the bowl into a larger bowl filled with ice cubes and stir the mixture until it has cooled to room temperature. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate, tightly covered, for at least 8 hours.
Pour the chilled mixture into the bowl of an ice cream machine. Freze according to manufacturer's instructions. When the gelato has reached soft serve consistency, stir in the fresh cherries. Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container the container with a lid. Store in the freezer. For the bast texture, serve the gelato on the day it is made.
To prepare the compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature for 1 hour. Serve the compote on top of the gelato.
