Stracciatella Gelato – a delicious recipe with milk, vanilla bean, sugar, egg yolks, kosher salt, chilled heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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 170u00b0F-175u00b0F, about 5 minutes (do not boil). Strain into a medium bowl. Stir in cream. Chill custard until cold, at least 2 hours.
2
Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
3
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.
673
kcal
Calories
34
g
Fat
58
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups whole milk, 1 vanilla bean, split lengthwise, 3/4 cup sugar, 5 large egg yolks, and more.
Yes, Stracciatella Gelato falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
