Stracciatella Gelato

A milk gelato with warm chocolate trickled into the churn so it shatters.

Egg. Vegetarian, but not vegan — contains egg, dairy (double cream), dairy (whole milk).

Ingredients

• 700 ml whole milk
• 200 ml double cream
• 5 egg yolks
• 150 g caster sugar
• 30 g skimmed milk powder
• 150 g dark chocolate, 70 per cent
• 1/4 teaspoon salt

Method

1. Make the gelato base as for a plain gelato: milk, cream and milk powder to 50C, yolks and sugar whisked in, cooked to 82C, strained and refrigerated 12 hours.
2. Churn it until it is thick and holding ridges, 25 minutes.
3. Melt the chocolate and let it come down to about 35C. It must be LIQUID BUT ONLY JUST WARM.
4. WITH THE MACHINE STILL RUNNING, TRICKLE THE CHOCOLATE IN A THIN THREAD onto the moving gelato. It freezes the instant it touches and the paddle breaks it into splinters.
5. That is the only difference from a plain gelato, and it is entirely a matter of temperature and timing. Chocolate stirred in cold gives lumps; chocolate hot enough to flow freely melts the surface and makes a chocolate gelato.
6. Churn 30 seconds more, no longer, or the splinters grind down to dust.
7. Harden it an hour in the freezer and serve at around -12C.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes