Stracciatella Gelato

1. 1

   Place a 1-quart freezer container in the freezer.

2. 2

   In a heavy saucepan, combine the milk, sugar, powdered milk, vanilla and corn syrup, and bring to a boil. Whisk until the sugar and powdered milk have dissolved. Remove from the heat, pour into a bowl, and allow to cool-or chill in the refrigerator-until mixture is room temperature. Add the salt.

3. 3

   Freeze in an ice-cream maker according to manufacturer's instructions.

4. 4

   Shortly before the gelato is ready, melt the chocolate in a microwave-safe bowl at 50-percent power, or set in a heatproof bowl over a saucepan of simmering water, for about 2 minutes. Cool to 100 degrees F (tepid).

5. 5

   When the gelato has reached the desired texture, drizzle in the chocolate in a very fine stream while continuing to run the machine. You can control the stream by using a spatula for the drizzling. If the stream is too thick or too fast, the chocolate will form into clumps instead of flecks.

6. 6

   Transfer the gelato to the freezer container and freeze for at least 2 hours to firm up before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.