Adapted from The Italian Chef
I love the word Stracciatella … Italians have such a way of making things sound so romantic and beautiful. The first time I laid eyes on this Stracciatella Gelato from The Italian Chef, I wanted to try it. But of course, the timing wasn’t right … I didn’t have all the ingredients … so I pinned it and promptly thereafter forgot about it.
It wasn’t until my daughter had her friend over that I chanced upon this recipe again. She likes to cook, so I brought up my “Recipes I want to try” Pinterest board and asked her what she wanted to make. She picked out this one … so we went to the store to get the whipping cream and chocolate to make it.
Stracciatella is the Italian version of chocolate chip ice cream, except the chocolate isn’t in chips, it’s in tiny bits throughout the creamy gelato. Or at least it’s supposed to be. I had a hard time adding a really thin stream of chocolate with my shortness of height, my tall counter top and my ice cream maker and so there were a few larger bits of chocolate in there. I think I would have had an easier time of it just chopping the chocolate into little bits. Still, it did turn out really creamy and delicious and the bits of dark chocolate were delightful.
- 2 cups 2% milk
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 1 cup heavy cream
- 3.5 ounces good quality dark chocolate, coarsely chopped
- Whisk together the milk, sugar and vanilla in a saucepan and heat over medium heat, stirring frequently and watching carefully, till the mixture is hot and bubbles begin to form around the edges. Remove from heat.
- In a small bowl, use a mixer to beat the eggs very well until frothy and there are no lumps of egg white at all. While whisking, pour a thin stream of the milk mixture into the eggs until you've mixed in about half the mixture. Pour the egg mixture all back into the saucepan and heat over medium heat, whisking constantly now for about 5 minutes, until the mixture coats the back of a wooden spoon.
- Remove from heat and stir in the heavy cream. Pour the custard into a jar and set in the fridge to cool. When it's completely chilled, begin the churning, then melt, finely chop or shred the chocolate. About halfway through the churning, add the melted chocolate in a very thin drizzle or sprinkle in the bits or shavings.
- Eat immediately or freeze in the freezer for a couple hours for a firmer gelato.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.