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Stracciatella Gelato Recipe With Milk Cream Recipe

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4 from 66 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. Temper Egg Mixture: Gradually pour some warm milk into the egg yolk mixture while whisking continuously to prevent curdling.
  4. Combine Milk and Eggs: Slowly add the remaining warm milk while whisking until fully combined.
  5. 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).
  6. 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.
  7. 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.
  8. Whip Egg Whites: While syrup cooks, whip the egg white in a clean bowl to soft peaks using an electric mixer.
  9. 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.
  10. Whip Italian Meringue: Continue whipping until the meringue is glossy and forms stiff peaks.
  11. Melt Chocolate: Place a heatproof bowl over simmering water, add chocolate chips, and stir occasionally until smooth and fully melted. Keep warm.
  12. 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.
  13. Incorporate Meringue: Add the prepared Italian meringue to the churning gelato to fold it in evenly while maintaining fluffiness.
  14. 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.
  15. 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

Find it online: https://quickandsweetrecipes.com/stracciatella-gelato-recipe-with-milk-cream-recipe/