Straciatella Gelato

Now that we’re firmly ensconced in June (well 3 days at least) I think it’s high time we indulge in a frozen treat, like this addictively delicious Straciatella Gelato, don’t you?!

In total agreement but not quite sure what straciatella is but feeling like it’s suddenly become ultra-critical to know? Read on and let me tell you why you absolutely need this frozen chocolate-y goodness in your life!

Gelato is mainstream enough by now that pretty much everyone knows it’s the Italian version of ice cream, generally made with a lower butterfat (more milk than cream) than most American ice creams.

Straciatella, literally translated as “shards” or “rags”, is sorta like the Italian version of chocolate chips, but about a billion times more addictively good!

And it is super easy to make! All you do is you melt together dark chocolate with coconut oil and then either drizzle the mixture directly into your ice cream churner as the ice cream is churning, or simply layer it in the container after the ice cream has been churned (I find this way a whole lot easier and neater to do too).

Anyhoo, once the liquid chocolate hits the frozen gelato, it forms little shavings and chunks of chocolate that are oh so irresistibly good!!

I’m deeming it a summer must-make, which brings me once again to my annual ice cream maker harangue—I won’t drone on and on here (click here for my previous ice cream maker naggings) but seriously, if you are at all on the fence about investing in an electric ice cream maker, I urge you to take the plunge! There is nothing like the taste of homemade gelato and ice cream!!!!

…especially this straciatella gelato.

Creamy vanilla gelato with flecks and shards and ribbons and chunks of dark chocolate—you don’t want to miss out on this, do you?!!!

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Straciatella Gelato

Makes about 1 quart

You will need an electric ice cream maker for this.

Prep Time: 20 minutes, plus several hours chilling time and the time it takes to churn

Ingredients

For the gelato

• 2 cups whole milk

• ¾ cup sugar, divided

• 4 large egg yolks

• 1 cup heavy cream

• ½ teaspoon vanilla extract

For the Straciatella

• 4 ounces dark chocolate, finely chopped

• 1 teaspoon coconut oil

The Recipe

1. For the gelato: Place the milk and ½ cup of the sugar in a medium, heavyweight saucepan and stir well to combine. Heat over medium heat and cook, stirring every now and then, until the milk is warm, about 170ºF when you test it with a candy thermometer.

2. Meanwhile, whisk the eggs in a medium bowl with the remaining ¼ cup sugar until thickened and pale yellow. Pour the heavy cream into a larger bowl. Fill and even larger bowl with a little water and ice and place the bowl with the heavy cream into it, so that it floats (you are making an ice bath). Set a fine-mesh strainer over that.

3. When the milk mixture is ready, slowly whisk about ½ of it into the egg mixture, whisking constantly, then scrape the whole egg mixture back into the hot milk and return to the stove to cook over medium-low heat, stirring with a heatproof rubber spoon or spatula constantly, until the mixture thickens enough to coat the back of the spoon and reaches about 185ºF. Do not let it boil.

4. Pour the mixture through the sieve into the heavy cream and stir in the vanilla. Let the mixture cool and when it reaches room temperature, cover and chill the bowl or transfer to an airtight container and let the mixture chill for about 8 hours or overnight.

5. When ready to churn, pour the chilled custard into the bowl of the ice cream maker and process according to the manufacturer’s directions.

6. To make the Straciatella: While the gelato is churning, place the chopped chocolate and coconut oil in a microwave-safe bowl and heat for 30 seconds. Stir and process for another 20-30 seconds. Stir again and heat in 10 second increments, stirring in between, until the mixture is completely melted and smooth. Set aside to cool briefly.

7. When the gelato is ready, layer the ice cream and chocolate sauce in the container—the chocolate will instantly harden and then place in the freezer for a few hours so that the gelato can fully freeze. Scoop and serve!

Enjoy!

Note: Recipe adapted from Making Artisan Gelato by Torrance Kopfer. I tinkered with proportions and techniques.