Ingredients for Stracciatella Gelato
- 1 cup whole milk
- ¾ cup granulated sugar
- Powdered Milk
- 1 teaspoon pure vanilla extract
- Light Corn Syrup
- Salt
- Bittersweet Chocolate
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How to Make Stracciatella Gelato
- In a medium saucepan, gently heat the heavy cream, milk, and sugar over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and stir in the vanilla extract.
- In a separate bowl, whisk together the egg yolks until light and frothy.
- Slowly temper the egg yolks by whisking in a small amount of the warm cream mixture. Continue whisking until fully combined.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Strain the mixture through a fine-mesh sieve into a bowl. This ensures a perfectly smooth texture.
- Stir in the chopped dark chocolate.
- Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mixture to chill thoroughly.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
90g
Fat
18g
Carbs
11g
