Stracciatella Gelato
Classic Italian stracciatella gelato with rich chocolate flakes suspended in creamy vanilla ice cream, made from scratch with real ingredients.
Equipment
Ingredients
Ice Cream Base
whole milk (cold)
420 g
heavy cream (30-35% fat)
200 g
sugar
100 g
skimmed milk powder
30 g
liquid glucose
25 g
flaky sea salt
1 pinch
Chocolate Stracciatella
dark chocolate (50-60% cocoa)
100 g
coconut oil
10 g
Instructions
Mix dry ingredients
In a bowl, combine the sugar and skimmed milk powder.
Heat the cream mixture
In a saucepan, add the cream, liquid glucose and the dry ingredients. Bring to a gentle simmer and cook for 1 minute.
Cool and add milk
Remove from the heat and let cool for 5 minutes. Then pour in the cold whole milk all at once.
Blend and season
Blend with an immersion blender on high speed for 2 minutes. Add a generous pinch of flaky sea salt.
Chill mixture
Chill the mixture in the refrigerator for 1 hour, then churn it in your ice cream maker.
Prepare chocolate flakes
Melt the dark chocolate with the coconut oil. During the last few minutes of churning, when the ice cream is almost finished but still soft, slowly pour the melted chocolate into the ice cream in three batches.
Original recipe
Storage
Store in airtight container. Allow 5-10 minutes at room temperature before scooping for easier serving.
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