Fall is about to end but it’s never too late for this Stracciatella Gelato Recipe. One of the all time best Italian gelato flavors and one of the most popular I must add. If you have ever been to Italy you would understand my obsession with it and you would be able to notice all the tourists enjoying it as they walk around the beautiful Italian towns.
Stracciatella Gelato Recipe
- 2 Cups whole milk
- 1 Vanilla bean split lengthwise
- ¾ Cup sugar
- 5 large egg yolks
- Pinch of kosher salt
- ½ Cup chilled heavy whipping cream
- ⅓ Cup dark chocolate chips
- 2 teaspoons vegetable oil
Place milk in a medium saucepan. Scrape in seeds from vanilla bean; and add the bean as well.
Bring to a simmer, whisking often so the milk does not burn.
In a separate medium sized bowl whisk sugar, yolks, and salt until well blended.
Slowly whisk hot milk mixture into yolk mixture. You want to ensure you incorporate the hot milk very slowly as to not cook the yolks.
Return mixture to saucepan; stir over medium-low heat until custard thickens, about 5 minutes. Make sure the custard does not boil.
Using a strainer pour mixture into a medium bowl and remove vanilla bean pod.
Stir in cream and chill gelato base until cold, at least 2 hours.
While gelato base is chilling in the refrigerator make the chocolate. Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 25 minutes. Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small shards in gelato).
Transfer to a freezer safe bowl and drizzle remaining chocolate over gelato creating zigzag lines.
Freeze or serve immediately.
Photo by Flickr/Charles Haynes