Italian · Dessert · Medium
Stracciatella Gelato
Sweet cream gelato ribboned with shards of dark chocolate. The elegant Italian answer to chocolate chip.
The whole recipe in 60 seconds
Stracciatella Gelato, in 5 ideas
- The name means 'little shreds' in Italian, describing the chocolate shards.
- Drizzle the chocolate slowly while the dasher turns for the finest, most delicate shards.
- Keep the chocolate warm but not hot; too hot and it melts into the base instead of shattering.
- The sweet cream base is also perfect on its own as fior di latte.
- Serve within a week for the best texture; homemade gelato has no stabilizers.
What you need
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 5 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- 4 oz dark chocolate, chopped
How to make it
Directions
- Heat the milk, cream, and half the sugar until steaming.
- Whisk yolks with remaining sugar and salt until pale. Temper with the hot milk, then cook on low until the custard coats a spoon.
- Strain, add vanilla, and chill completely, at least 4 hours.
- Churn until thick and creamy.
- During the last 2 minutes of churning, melt the chocolate and drizzle it in a thin stream; it shatters into shards on contact with the cold gelato. Freeze 2 hours.
Money saver. Use a squeeze bottle or a spoon with a thin stream for the chocolate drizzle; pouring from the pan makes clumps.