The Stracciatella Gelato Recipe With Milk Cream Recipe is an absolute delight for any gelato lover. This classic Italian treat combines a rich, creamy milk-based gelato with delicate ribbons of dark chocolate, creating a perfectly balanced texture and flavor harmony. Whether you’re craving a refreshing dessert on a warm day or looking to impress friends with a homemade frozen delight, this recipe is your ticket to authentic, melt-in-your-mouth stracciatella gelato that is both luscious and indulgent.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you; each one plays a crucial role in building the creamy, smooth texture and rich flavor that makes this gelato unforgettable. From whole milk that provides a silky base to fresh eggs that create the perfect custard, every component is essential.
- Whole milk (2 cups): The star of the show that offers creaminess and a delicate taste.
- Caster sugar (1 1/4 cup + 1/4 cup): Provides sweetness and helps achieve the perfect consistency.
- Egg yolks (5): Adds richness, depth, and a smooth custard texture to the gelato.
- Egg white (1): Whipped into meringue for a light, airy texture that balances the creaminess.
- Water (1 tbsp): Essential for dissolving sugar when making syrup for the Italian meringue.
- Dark chocolate chips (3 oz): Adds deliciously crisp shards that melt beautifully within the gelato.
How to Make Stracciatella Gelato Recipe With Milk Cream Recipe
Step 1: Making the Crema di Latte
Begin by whisking your egg yolks and 1 1/4 cups of caster sugar together until the mixture is smooth and gently pale. This not only combines the ingredients perfectly but also incorporates air, which helps create that luscious custard texture. Meanwhile, heat the whole milk just until it’s steaming and almost simmering, then slowly pour some into the egg yolk mixture while whisking continuously — this technique prevents the eggs from curdling.
Step 2: Cooking the Custard Base
After mixing, pour everything back into the saucepan and stir gently over medium heat. Keep scraping the bottom to avoid burns. You’ll want to cook it until the custard coats the back of a spoon, thick and velvety, usually around 5 to 7 minutes. Strain this through a fine sieve to ensure there are no lumps, then let it come to room temperature before chilling it in the fridge for several hours or overnight for maximum flavor development.
Step 3: Preparing the Italian Meringue
To lighten our gelato, we craft an Italian meringue by heating caster sugar and water just until the sugar dissolves and reaches 240°F on a candy thermometer. Meanwhile, whip the egg white until it forms soft peaks, then carefully stream in the hot sugar syrup as you continue whipping. This glossy, stiff meringue adds a fluffy texture that’s key to this Stracciatella Gelato Recipe With Milk Cream Recipe.
Step 4: Melting the Chocolate
Melt your dark chocolate gently over simmering water, stirring occasionally, until smooth and glossy. Keeping it warm prevents the chocolate from hardening too quickly when mixed into the ice cream. This will form those beautiful shards or strings characteristic of stracciatella.
Step 5: Churning the Gelato
Now, pour the well-chilled custard base into your ice cream machine and start churning. Once the gelato begins to thicken, gently add the Italian meringue to the mix. This process will incorporate the airiness while maintaining creaminess. Finally, crumble your melted chocolate by hand and add it slowly while churning continues, so delicious crunchy chocolate bits distribute evenly throughout.
How to Serve Stracciatella Gelato Recipe With Milk Cream Recipe
Garnishes
A simple sprinkle of freshly shaved dark chocolate or a few curls enhances the visual appeal and adds extra bursts of chocolate flavor. For a fresh touch, a few torn fresh mint leaves can brighten the richness.
Side Dishes
Stracciatella gelato pairs wonderfully with crisp biscotti, buttery almond cookies, or even a freshly baked fruit tart. These sides offer a satisfying contrast in texture and amplify the dessert experience.
Creative Ways to Present
For a fun twist, serve your gelato in chocolate cups or waffle cones. You can also layer it between thin crepes with a drizzle of espresso for an irresistible dessert parfait. The creamy and crunchy textures come alive when served this way, making your creation feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have any gelato left, store it in an airtight container in the freezer to maintain its creamy texture and prevent freezer burn. Be sure to press a piece of parchment paper on the surface before sealing to keep ice crystals at bay.
Freezing
This gelato freezes well but is best enjoyed within a week for optimal creaminess and flavor. Leaving it in the freezer too long might harden the texture, which will soften after sitting at room temperature for a few minutes before serving.
Reheating
Since gelato is served chilled, reheating isn’t typical; instead, allow it to soften slightly at room temperature for 5 to 10 minutes before scooping. This restores its smooth and creamy texture perfectly without losing any flavors.
FAQs
Can I use regular sugar instead of caster sugar?
Caster sugar dissolves more easily and gives a finer texture, which helps the gelato achieve its smooth consistency. Regular granulated sugar can be used, but you may want to pulse it in a food processor to make it finer for better results.
Is there a substitute for whole milk in this recipe?
Whole milk is recommended for its fat content that contributes creaminess, but you can substitute with a mixture of half milk and half cream if you want an even richer gelato. Avoid skim milk as it will result in a less creamy texture.
Can I make this gelato without an ice cream machine?
While an ice cream machine makes churning simple and ensures a smooth texture, you can still make this gelato by freezing the mixture and stirring it every 30 minutes to break up ice crystals. It takes longer, but still delicious.
How do I prevent the egg yolks from scrambling?
The key is gradually tempering the egg yolks by slowly adding warm milk while whisking constantly. This warms the yolks gently without cooking them too fast, preventing lumps or scrambling.
How long can I store leftover gelato?
Stored properly in an airtight container in the freezer, leftover stracciatella gelato can be enjoyed up to one week later while maintaining great flavor and texture.
Final Thoughts
I truly hope you give this Stracciatella Gelato Recipe With Milk Cream Recipe a whirl at home. It’s one of those dreamy desserts that feels indulgent yet comforting, with a texture that’s truly satisfying. Nothing beats the joy of making your own authentic Italian gelato and discovering those delicious chocolate ribbons hiding in every scoop. Trust me, your taste buds will thank you!
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Stracciatella Gelato Recipe With Milk Cream Recipe
- Total Time: 5 hours 10 minutes
- Yield: 8 servings
Description
This authentic Stracciatella Gelato recipe combines a silky milk cream base with delicate Italian meringue and decadent dark chocolate chips, creating a rich and creamy texture with delightful chocolate ribbons. A classic Italian gelato, this recipe involves tempering eggs, preparing Italian meringue, melting chocolate, and churning everything together for a perfect homemade treat.
Ingredients
Milk Cream Base
- 2 cups whole milk
- 1 1/4 cup caster sugar
- 5 egg yolks
Italian Meringue
- 1 egg white
- 1/4 cup caster sugar
- 1 tbsp water
Chocolate
- 3 oz dark chocolate chips
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks and 1 1/4 cup caster sugar together until the mixture is smooth, slightly pale, and aerated with small bubbles forming.
- Heat Milk: Heat the whole milk in a small saucepan over medium-low heat until it’s just about to simmer, then remove from heat.
- Temper Egg Mixture: Gradually pour some warm milk into the egg yolk mixture while whisking continuously to prevent curdling.
- Combine Milk and Eggs: Slowly add the remaining warm milk while whisking until fully combined.
- Cook the Base: Return the entire mixture to the saucepan over medium heat, stirring constantly and scraping the bottom to avoid burning, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- Strain and Cool: Remove from heat immediately and strain through a fine mesh sieve into a medium bowl for smoothness. Let it cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
- Make Sugar Syrup: In a small saucepan, combine 1/4 cup caster sugar and 1 tbsp water. Heat over medium without stirring until the sugar dissolves and the mixture reaches a gentle boil.
- Whip Egg Whites: While syrup cooks, whip the egg white in a clean bowl to soft peaks using an electric mixer.
- Add Syrup to Egg Whites: When syrup reaches 240°F (115°C), gradually pour it in a thin stream into the egg whites while whipping at high speed, preventing splatter by pouring between the whisk and bowl.
- Whip Italian Meringue: Continue whipping until the meringue is glossy and forms stiff peaks.
- Melt Chocolate: Place a heatproof bowl over simmering water, add chocolate chips, and stir occasionally until smooth and fully melted. Keep warm.
- Churn Gelato Base: Pour the chilled milk cream base into an ice cream maker and churn according to manufacturer’s instructions for 20-30 minutes until thickened.
- Incorporate Meringue: Add the prepared Italian meringue to the churning gelato to fold it in evenly while maintaining fluffiness.
- Add Chocolate: Crumble the warm melted chocolate into small pieces by hand and add to the ice cream maker. Continue churning for a few minutes until the chocolate is well distributed and the gelato is smooth and creamy.
- Serve: Serve the stracciatella gelato immediately for the best texture and flavor.
Notes
- For a smoother texture, ensure the custard base is fully chilled before churning.
- Using a candy thermometer is crucial to achieve the correct sugar syrup stage for the Italian meringue.
- You can substitute dark chocolate chips with finely chopped bittersweet chocolate for richer flavor.
- Stracciatella gelato is best enjoyed fresh but can be stored in an airtight container in the freezer for up to one week.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
