Stracciatella Gelato creamy
Description
stracciatella
make classic Stracciatella Gelato at home with this easy and creamy Italian recipe. Indulge in a delightful gelato with delicate chocolate shavings, perfect for a summer treat!
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Ingredients
Instructions
- Prepare the Gelato Base: In a medium saucepan, combine the milk and heavy cream. Heat over medium-low heat until small bubbles form around the edges, but do not let it come to a boil.
- Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and sugar together until pale and thick.
- Temper the Eggs: Slowly add a ladleful of the warm milk mixture to the egg yolk mixture while constantly whisking to avoid curdling the eggs.
- Combine Mixture: Pour the egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (around 170°F or 77°C). This should take about 5-7 minutes.
- Cool the Base: Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight for the best results.
- Churn the Gelato: Once chilled, pour the base into your ice cream maker and churn according to the manufacturer's instructions.
- Add the Stracciatella Effect: When the gelato is almost done churning, slowly drizzle the melted chocolate into the gelato while the machine is running. The chocolate will harden and break into thin flakes.
- Freeze the Gelato: Transfer the gelato to an airtight container and freeze for at least 2 hours to set.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 15g75%
- Cholesterol 190mg64%
- Sodium 40mg2%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 28g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips:
- For a smoother gelato: Strain the custard mixture through a fine sieve before chilling.
- Chocolate Quality: Use high-quality dark chocolate for better taste and texture.
- Don’t overheat the custard: Keep the temperature below boiling to avoid scrambling the eggs.
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stracciatella
