ReceptnaptárStracciatella gelato (Italian milk gelato with chocolate shards)
Stracciatella gelato was born in 1961 at the La Marianna gelateria in Bergamo: milk gelato with thin, crisp shards of chocolate. The name comes from the verb "stracciare" (to tear), the strands referring to the chocolate. Gelato contains less air than ice cream, so it is denser and more intensely flavoured.
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Ingredients
Method
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- Heat the milk and cream with half of the sugar, the salt and the vanilla in a saucepan until steaming (not boiling).
- Whisk the egg yolks with the remaining sugar until pale and fluffy, then gradually pour in the hot milk mixture, stirring.
- Return to the pan and cook over low heat, stirring constantly, to 75–80 °C, until it coats the back of a spoon; do not let it boil.
- Strain through a sieve, cool completely, then chill in the fridge for 4 hours (or overnight).
- Churn in an ice cream machine according to the manufacturer's instructions; without a machine, stir with a fork or whisk in a freezer box every 30 minutes, 4–5 times.
- Melt the dark chocolate with the coconut oil and drizzle it in a thin stream into the gelato during the last minutes (it sets and breaks into tiny shards); freeze for 1 hour to firm up.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cool the custard completely before freezing for a creamier result.
- Pour in the chocolate lukewarm, because hot chocolate would melt the gelato.
- Without a machine, frequent stirring prevents ice crystals forming.
- The finished gelato keeps in the freezer for 2 weeks; take it out 5 minutes before serving.
Frequently asked questions
Without eggs?
Yes, thickened with cornstarch (Philadelphia style), but it is less creamy.
Why is it icy?
Too little fat or sugar, or it wasn't stirred often enough while freezing.
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