Stracciatella Gelato

Ingredients

• 500 ml Whole milk
• 200 ml Heavy cream (min. 30% fat)
• 120 g Sugar
• 4 Egg yolks
• 1 Prise Pinch of salt
• 100 g Dark chocolate (min. 70% cocoa)
• 1 TL Vanilla extract
• 1 Schuss dash of high-quality olive oil (optional, for chocolate coating)

Instructions

1. Heat milk, cream, sugar, and a pinch of salt in a medium saucepan over medium heat. Stir occasionally until the sugar is fully dissolved. Ensure the mixture does not boil.
2. In a separate bowl, lightly whisk the egg yolks. Gradually pour about one-third of the warm milk mixture into the egg yolks, whisking constantly, to temper them. This prevents the eggs from curdling.
3. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Heat over low heat, stirring constantly with a wooden spoon or spatula, until the mixture reaches 80-82°C, thickens and coats the back of the spoon (nappe consistency). This will take about 8-10 minutes.
4. Remove the saucepan from the heat and stir in the vanilla extract. Pass the gelato mixture through a fine-mesh sieve to remove any lumps and ensure an extra smooth texture. Then, let the mixture cool completely, ideally overnight in the refrigerator.
5. Once the gelato mixture is well chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes 20-30 minutes until the gelato has a creamy but still soft consistency.
6. While the gelato is churning, finely chop or shave the dark chocolate. Alternatively, melt the chocolate and then slowly drizzle it in a thin stream into the almost finished gelato, while the ice cream maker is still running, to create the characteristic stracciatella flakes. For a thinner chocolate flow, a dash of olive oil can be added to the melted chocolate.
7. Gently fold the chocolate pieces into the finished gelato or incorporate the chocolate during the last moments of churning. Transfer the gelato to a freezer-safe container and freeze for at least 2-4 hours to achieve the perfect consistency.

Nutrition