Stracciatella Gelato
Stracciatella Gelato could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 13g of protein, 63g of fat, and a total of 921 calories. For $3.83 per serving, you get a dessert that serves 3. From preparation to the plate, this recipe takes about 24 hours. This recipe from Love and Olive Oil requires heavy cream, salt, egg yolks, and unsalted butter. 2147 people were glad they tried this recipe. Overall, this recipe earns a solid spoonacular score of 59%. Similar recipes include Stracciatella Gelato, Which gelato flavour are you? Coconut and walnut gelato, and Stracciatella Semifreddo.
Servings: 3
Preparation duration: 1395 minutes
Cooking duration: 45 minutes
Ingredients:
1 tablespoon corn syrup
4 ounces good quality dark chocolate, finely chopped
3 egg yolks
2/3 cup granulated sugar
1 cup heavy cream, divided
pinch salt
2 tablespoons unsalted butter
1 whole vanilla bean, split and seeded
2 cups whole milk
Equipment:
sauce pan
whisk
bowl
spatula
microwave
sieve
Cooking instruction summary:
In a saucepan, combine milk, cream, sugar, corn syrup, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Stir in vanilla bean seeds and add the whole bean pods. Remove from heat, cover and let steep for 30 minutes.In a small bowl, whisk egg yolks.Return milk to medium heat until it starts to steam again. Slowly whisk some of the warm milk mixture into the egg yolks, 1/4 cup at a time, until about half of the milk has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil. Pour mixture through sieve, discarding any solids and what's left of the vanilla bean. Cool to room temperature in an ice bath, or in a zip-top bag submerged in ice water. Cover and refrigerate until completely cool, at least 3 hours or overnight if possible.Churn ice cream according to manufacturer’s instructions.While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in 15 second bursts. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.When ice cream is the consistency of soft serve, 1-2 minutes before being completely done, cut 1/4 inch off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout. Transfer to a freezer safe container, drizzling a bit of remaining chocolate on top, and freeze 2 to 3 hours or overnight until firm.
Step by step:
1. In a saucepan, combine milk, cream, sugar, corn syrup, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Stir in vanilla bean seeds and add the whole bean pods.
2. Remove from heat, cover and let steep for 30 minutes.In a small bowl, whisk egg yolks.Return milk to medium heat until it starts to steam again. Slowly whisk some of the warm milk mixture into the egg yolks, 1/4 cup at a time, until about half of the milk has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
3. Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil.
4. Pour mixture through sieve, discarding any solids and what's left of the vanilla bean. Cool to room temperature in an ice bath, or in a zip-top bag submerged in ice water. Cover and refrigerate until completely cool, at least 3 hours or overnight if possible.Churn ice cream according to manufacturer’s instructions.While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in 15 second bursts. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.When ice cream is the consistency of soft serve, 1-2 minutes before being completely done, cut 1/4 inch off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout.
5. Transfer to a freezer safe container, drizzling a bit of remaining chocolate on top, and freeze 2 to 3 hours or overnight until firm.
Nutrition Information:
covered percent of daily need
