Dessert: Stracciatella Gelato
Recipe by Sarah Tenaglia and Sarah Morrow You can make the custard base a day ahead for this chocolate chip gelato.
Ingredients
2 cups whole milk
1 vanilla bean, split lengthwise
3/4 cup sugar
5 large egg yolks
Pinch of kosher salt
1/2 cup chilled heavy whipping cream
1/3 cup bittersweet chocolate chips
2 teaspoons vegetable oil
Instructions
Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer, whisking often. Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170 °F-175 °F, about 5 minutes (do not boil). Strain into a medium bowl. Stir in cream. Chill custard until cold, at least 2 hours.
Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
Process custard in an ice cream maker according to manufacturer's instructions. Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small chips). Transfer to a bowl. Drizzle remaining chocolate over gelato in zigzag lines. Serve immediately.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |