Stracciatella Gelato
Indulge in the creamy decadence of authentic Stracciatella Gelato, a classic Italian frozen treat that combines rich vanilla-infused custard with delicate shards of bittersweet dark chocolate. Made with simple yet luxurious ingredients like whole milk, heavy cream, fresh egg yolks, and real vanilla bean, this gelato's silky texture is elevated by the signature "stracciatella" effect, created by drizzling melted dark chocolate into the cold gelato as it churns. The result? Irresistibly fine chocolate ribbons that melt in your mouth with every bite. Perfect for summer gatherings or as a romantic dessert-for-two, this homemade gelato recipe is sure to transport your taste buds straight to an Italian gelateria.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 250 ml Heavy cream
- 150 g Granulated sugar
- 4 pieces Egg yolks
- 1 piece Vanilla bean (or vanilla extract)
- 100 g Dark chocolate (70% cocoa or higher)
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the milk mixture. Heat over medium heat until it just begins to steam, but do not let it boil. Remove from heat and set aside to allow the vanilla to infuse.
In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thick.
Slowly add the warm milk mixture to the egg yolk mixture in a thin stream, whisking constantly to prevent the eggs from curdling.
Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. This should take about 10-15 minutes. Do not let the mixture boil to avoid scrambling the eggs.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any scrambled egg bits. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until completely chilled.
Once chilled, churn the base in an ice cream maker according to the manufacturer's instructions.
While the gelato is churning, melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in the microwave in short intervals, stirring frequently. Allow it to cool slightly but remain pourable.
Toward the end of the churning process, slowly drizzle the melted chocolate into the ice cream maker in a thin stream. The cold gelato will cause the chocolate to harden immediately and break into delicate shards throughout.
Once fully churned, transfer the gelato to an airtight container and freeze for 1-2 hours to firm up before serving. Enjoy your Stracciatella Gelato!
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 199.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 799 mg | 61% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
