Recipe for Stracciatella Gelato
Flakes of semi-sweet chocolate explode from the smooth, velvetyness of Stracciatella Gelato. Your new favorite ice cream is going to be this Italian gelato.
Ingredients
- Two mugs of whole milk
- White sugar, 2/3 cup
- A dash of salt
- 1 vanilla bean, lengthwise split
- Four egg yolks
- Heavy cream, 1 cup
- 4 ounces of chopped dark chocolate
Instructions
Salt, sugar, and milk should be heated in a medium saucepan over medium heat. Vanilla bean is added. After 15 minutes, remove from heat and let soak.
The egg yolks are whisked in a medium basin. Incorporate the milk mixture gradually into the egg yolks. To prevent the eggs from scrambling, do this gradually.
Reintroduce the ingredients to the pot and heat it up again on medium. Until the mixture thickens and coats the back of a spoon, stir continuously with a wooden spoon. Take the custard off the heat.
The custard should be run through a fine mesh strainer to remove the vanilla bean and give the gelato a silky smooth texture. Whip cream into the mixture after adding it. The custard should be covered and chilled for at least 3 hours or overnight.
The manufacturer's recommendations for 20 minutes should be followed while churning the gelato. Put the chocolate in a microwave-safe bowl and heat it for 15-second intervals, stirring after each one, until it is melted while the gelato is churning.
During the final few minutes of churning, gradually sprinkle the chocolate mixture into the gelato. Smaller chocolate flakes will appear in the gelato as a result of a thin drizzle.
Transfer to a container that can be frozen, then freeze for at least 2 to 3 hours, or until the food is solid. For the best scooping gelato, allow the gelato to remain at room temperature for 10 minutes before serving.
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