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Stracciatella Gelato Recipe

Recipe by Pedro M. A. Neves

Stracciatella gelato is a classic Italian frozen dessert combining silky vanilla gelato base studded with thin shards of dark chocolate. The name means 'torn' or 'ripped' in Italian, referring to the delicate chocolate pieces that are torn into the cold gelato mixture. This elegant frozen treat captures the essence of Italian gelato craftsmanship with its rich, creamy texture and balanced chocolate flavor.

Ingredients

• 250 ml whole milk
• 250 ml heavy cream
• 100 g sugar
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 5 egg yolks
• 100 g dark chocolate (70% cocoa), roughly chopped
• 15 g unsalted butter
• pinch of sea salt

Instructions

1. Heat 250 ml whole milk, 250 ml heavy cream, and 100 g sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until sugar dissolves completely. Do not boil; remove from heat when small bubbles form around the edges.

2. Whisk 5 egg yolks in a separate bowl until pale and slightly thickened, about 2-3 minutes.

3. Temper the egg yolks by slowly pouring the hot cream mixture into the yolk mixture while whisking constantly to prevent curdling. Pour in a thin stream over 1-2 minutes.

4. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard reaches 82°C (180°F) and coats the back of the spoon. This takes approximately 8-12 minutes.

5. Pour the custard through a fine-mesh strainer into a clean bowl. Stir in the vanilla bean seeds (or vanilla extract) and pinch of sea salt. Cool to room temperature, approximately 15 minutes.

6. Place the bowl in an ice bath or refrigerate the custard until it reaches 4°C (39°F), approximately 30 minutes or up to overnight for best results.

7. Melt 100 g dark chocolate with 15 g butter in a double boiler over gentle heat, stirring until completely smooth. Allow to cool to 35°C (95°F), approximately 10 minutes.

8. Churn the cold custard in an ice cream maker according to manufacturer's instructions, approximately 20-25 minutes, until the mixture reaches a soft-serve consistency.

9. While churning in the final 2-3 minutes, drizzle the warm (not hot) melted chocolate into the churning gelato in a thin stream. The chocolate will break into irregular shards as it contacts the cold mixture.

10. Transfer the gelato immediately to a pre-chilled container and freeze for at least 4 hours before serving, or until firm enough to scoop.

Substitutions

• Replace dairy cream with 250 ml whole milk plus 2 tbsp of neutral oil for a lighter gelato base
• Substitute dark chocolate with milk chocolate (50g) for a sweeter, less intense chocolate flavor
• Use white chocolate (100g) instead of dark chocolate for a vanilla-forward stracciatella with delicate sweetness
• Replace egg yolks with 1 tbsp cornstarch mixed with 2 tbsp cold milk for an egg-free custard base

Tips

• Maintain precise temperatures throughout the custard cooking process; use a reliable thermometer to avoid overcooked or undercooked gelato base that will have grainy texture
• Allow the chocolate to cool to 35°C before adding to the gelato; if too hot, it will melt completely into the mixture rather than forming distinct shards
• For best results, churn the gelato and serve within a few hours; gelato hardens more quickly than ice cream and should be consumed fresh
• If you don't have an ice cream maker, freeze the custard in a shallow dish and stir vigorously with a fork every 30 minutes for 3-4 hours, adding melted chocolate during the final stirring

Stracciatella gelato originated in Italy and represents a fundamental style of Italian gelato craftsmanship, emphasizing the balance between a delicate base and carefully chosen additions. The technique of adding cooled chocolate to churning gelato is a hallmark of authentic Italian gelato makers, who prioritize texture and ingredient quality over industrial additives.

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