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Gelato

Your guide to making Sicilian-Style Chocolate and Stracciatella Gelato

Course Dessert
Cuisine Italian
Keyword gelato
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Total Time 7 hours
Servings 6 servings
Author Chelsea

Ingredients

Chocolate Gelato

  • 4 cups whole milk (I would not recommend a lower fat milk or dairy-less alternatives)
  • 1/2 cup heavy cream
  • 3 ounces chopped high quality semi-sweet chocolate (I do not recommend milk chocolate in this recipe)
  • 2 tablespoons special dark unsweetened cocoa powder (dutch process; Hershey's sells this)
  • 3 tablespoons cornstarch
  • Tiny pinch of fine sea salt (to balance/intensify flavors; less than 1/8 teaspoon)
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract

Stracciatella Gelato

  • 4 cups whole milk
  • 3/4 cup + 2 tablespoons heavy cream
  • 3 tablespoons cornstarch
  • Tiny pinch of fine sea salt (to balance/intensify flavors; less than 1/8 teaspoon)
  • 1 cup white sugar
  • 1 and 1/2 teaspoons vanilla bean paste (OR 1/2 of 1 3-inch vanilla bean OR 2 teaspoons vanilla extract) reduce if sensitive to vanilla
  • 1 bar (3.5 ounces) bittersweet, dark, semi-sweet, or milk chocolate (whatever your preference; in Italy we used dark) SEPARATED
  • 1 teaspoon coconut oil

Instructions

Chocolate Gelato

  1. In a large pot, bring the milk and cream to a low simmer (mixture above 140 degrees F, but below 175 degrees F). 

  2. Chop the chocolate bar and add to the cream mixture stirring constantly and using a rubber spatula to scrape the bottom making sure the chocolate doesn't settle and burn on the bottom.

  3. In a large bowl, add together the cocoa powder, cornstarch, salt, and white sugar. Whisk until ingredients are well combined.

  4. Using a ladle start adding the hot milk/cream mixture with the sugar mixture. Whisk constantly to combine and once combined add everything back into the pot.

  5. Warm through, stirring constantly until thickened. A candy thermometer should reach 170 degrees F.

  6. Once the mixture has reached the temperature and thickened, remove from heat. Set out at room temperature until the mixture cools to room temperature. Stir in the vanilla extract. Cover with plastic wrap touching the top of the mixture (keeps ingredients from separating). Place covered bowl in the fridge until it becomes cold, at least 2-3 hours. (Best case: 6 hours)

  7. Once the mixture is thoroughly chilled, add to an ice cream or gelato maker and follow appliance directions to create gelato. Serve immediately.

  8. Spoon leftover gelato into an airtight container and place in the freezer. Best eaten within 2-3 days. (We like it fresh out of the machine, otherwise it tends to get icy/too hard in the freezer and consistency and flavor does change the longer it's in the freezer).

Stracciatella Gelato

  1. In a large pot, bring the milk and cream to a low simmer (mixture above 140 degrees F, but below 175 degrees F). 

  2. In a large bowl, combine the cornstarch, salt, and white sugar. Whisk until ingredients are well combined.

  3. Using a ladle start adding the hot milk/cream mixture with the sugar mixture. Whisk constantly to combine and once combined add everything back into the pot.

  4. Warm through, stirring constantly until thickened. A candy thermometer should reach 170 degrees F.

  5. Once the mixture has reached the temperature and thickened, remove from heat. Set out at room temperature until the mixture cools to room temperature. Stir in the vanilla paste, seeds from bean OR vanilla extract. Cover with plastic wrap touching the top of the mixture (keeps ingredients from separating). Place covered bowl in the fridge until it becomes cold, at least 2-3 hours. (Best case: 6 hours)

  6. Once the mixture is thoroughly chilled, add to an ice cream or gelato maker and follow appliance directions to create gelato.

  7. When the gelato is near finished, combine 2 ounces of chocolate (finely chopped) and coconut oil in a small microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds until smooth and melted. Transfer melted chocolate to a plastic bag, seal, and snip off the tip with scissors. Pipe the melted chocolate into the churning gelato to create chocolate ribbons. Finely chop the remaining 1.5 ounces of chocolate to get small chunks. Stir in while the gelato is still churning. Serve immediately.

  8. Spoon leftover gelato into an airtight container and place in the freezer. Best eaten within 2-3 days. (We like it fresh out of the machine, otherwise it tends to get icy/too hard in the freezer and consistency and flavor does change the longer it's in the freezer).

Recipe Video