Milk and heavy cream heat gently with maple crystals until they dissolve, then cocoa powder and bittersweet chocolate whisk in for a deeply dark gelato base enriched with egg yolks, Kahlua, and vanilla.
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Prepare ice bath.
In 1-gallon pot, heat milk, heavy cream, and 3/4 cup of maple crystals until crystals dissolve and milk starts to .
Whisk in cocoa powder and bittersweet chocolate. Set aside.
Combine egg yolks and remaining 3/4 cup of maple crystals in electric mixer fitted with paddle attachment. Beat on high speed for 3-5 minutes or until mixtures lightens in color and mixture thickens.
Lower speed on mixer and slowly pour chocolate-cream mixture into egg mixture.
Transfer combined mixtures to 2 1/2 quart saucepan and over low heat stirring constantly until thickened (candy thermometer should read at about 180 degrees). Do not bring mixture to .
Strain mixture into medium bowl through nut bag or chinois lined with double layer of moistened cheesecloth, and then stir in Kahlua, vanilla, and salt.
Transfer mixture to ice bath and cool to room temperature.
Pour mixture into ice cream machine and churn until firm and scoop-able.
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