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Stracciatella Gelato
85% authentic · Italian
A classic Italian gelato featuring a creamy vanilla base with fine shards of dark chocolate folded in. The name 'Stracciatella' means 'little torn' in Italian, referring to the chocolate pieces.
Ingredients
- Whole milk2 cups
- Heavy cream1 cup
- Granulated sugar3/4 cup
- Egg yolks4
- Vanilla extract1 teaspoon
- Dark chocolate (good quality, 60-70% cacao)3 oz
- Salt1 pinch
Steps
- 1
Prepare the vanilla custard base: Heat milk and cream until simmering. Whisk sugar and egg yolks until pale. Temper yolks with hot milk mixture, then return to saucepan and cook until thickened (170-175°F).
- 2
Remove from heat, stir in vanilla extract and salt. Strain into a clean bowl, cover surface with plastic wrap, and chill thoroughly (at least 4 hours or overnight).
- 3
While the base chills, melt the dark chocolate gently (e.g., double boiler or microwave). Spread thinly onto parchment paper and freeze until solid. Once frozen, break or chop into very small shards or slivers.
- 4
Churn the chilled vanilla base in an ice cream maker according to the manufacturer's instructions.
- 5
In the last few minutes of churning, or just before transferring to a container, add the frozen chocolate shards. Continue churning briefly to distribute them evenly.
- 6
Transfer the stracciatella gelato to an airtight container and freeze for at least 2-4 hours to firm up before serving.
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