Stracciatella gelato
- Dessert
- Medium
- 4
- 30 minutes
PT30M
Cristina Bowerman serves up a classic stracciatella gelato recipe, a beautiful traditional flavour flecked with chocolate. Dextrose is a form of sugar that slows the freezing time of gelato and ice cream – it's well worth hunting down online if you're serious about achieving a beautifully silky texture.
Ingredients
Stracciatella gelato
- 600ml of whole milk, the best quality you can find
- 150ml of whipping cream
- 60g of liquid glucose
- 35g of skimmed milk powder
- 100g of caster sugar
- 55g of dextrose, or glucose powder
- 200g of dark chocolate chips
Equipment
- Thermometer
- Ice cream maker
- Piping bags
Method
1
To begin, place the milk and cream in a saucepan and gently heat to 45°C. Add the glucose to a small bowl along with a splash of the warm cream mixture, stirring until incorporated. Add the solution back to the pan
- 600ml of whole milk, the best quality you can find
- 150ml of whipping cream
- 60g of liquid glucose
2
Combine all of the dry ingredients and whisk them into the milk mixture, before it reaches 50°C. Keep whisking to dissolve any lumps. Bring the mixture to 85°C and cook out for 5 minutes, stirring continuously
- 55g of dextrose, or glucose powder
- 35g of skimmed milk powder
- 100g of caster sugar
3
Transfer the gelato base to a bowl set over an ice bath and whisk until cool. Place in the freezer to chill overnight in the fridge, or for 2–3 hours in the freezer, but make sure it doesn't freeze (the dextrose helps to prevent quick freezing, but keep an eye on it)
4
Churn in the ice cream maker as per machine instructions
5
A few minutes before the ice cream has finished churning, melt 200g of dark chocolate in a bain marie. Transfer to a piping bag and snip a very small hole at the end. Drizzle the chocolate into the machine in a thin stream so it churns and cools simultaneously. Alternatively, add chocolate chips to the almost-churned mixture
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Stracciatella gelato
