1. Combine milk and cream in a medium/ large saucepan over a low heat, and heat until lukewarm (approximately 40°C.)

2. In a jug or medium bowl, stir to combine dextrose, skim milk powder, gelatine and cocoa powder.

3. Once milk mixture is lukewarm, whisk in combined powders.

4. On a medium heat, whisking occasionally, bring mixture to approximately 90°C - (steaming but before it starts boiling.)

5. Remove from the heat and chill over a bowl of icy water.

6. Stir in vanilla and brandy.

7. When mixture has cooled to around room temperature, (doesn't matter if it's still a bit warm) strain into a 1.5 litre jug or bowl with spout. (This removes any gelatine lumps.)

8. Cover with plastic wrap and refrigerate for at least 4 hrs - overnight is best.

9. Remove from fridge and whisk until smooth.

10. Churn in an ice-cream machine according to manufacturers instructions.

11. Store in 1.5 litre plastic container in the freezer.

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This is a mildly sweet gelato. If it's not sweet enough for your liking, simply add a bit more dextrose!