Recipe for homemade stracciatella gelato made with an ice cream maker. Since I bought my new compressor ice cream maker, I have set aside my recipes for gelato without a machine and dedicated myself to recipes designed specifically for this tool. I have already tried the Hazelnut Gelato with ice cream maker and the Pistachio Gelato with ice cream maker, as well as the Custard Gelato and the Chocolate-Hazelnut (Bacio) Gelato with ice cream maker. I still have many recipe ideas to develop, but today I want to tell you how to make a stracciatella gelato with lots of chocolate flakes, to serve perhaps in some lovely homemade lactose-free crispy and golden cones. Naturally, if you don’t have an ice cream maker, you can try the clever version of my Stracciatella Gelato without an ice cream maker and you will see that you will like that version very much. Ready to go to the kitchen? Follow me, but before you put your hands on the ice cream maker I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Stracciatella Gelato
- 2 1/2 cups whole milk ((about 20 fl oz))
- 7 fl oz heavy cream (liquid)
- 1 3/4 oz whole milk powder
- 1/2 cup sugar (sucrose – common granulated sugar)
- 1/4 cup dextrose
- 1 1/2 tsp locust bean gum (carob bean gum)
- 3 1/2 oz dark chocolate
Tools
- Bowls
- Ice Cream Maker
Preparation
Gather all the powders in a container and mix them together. Pour the milk and cream into a saucepan, stir and bring almost to a boil; you should reach a temperature of 185°F.
Pour this liquid over the powders little by little, avoiding lumps.
Blend well using a blender or a whisk (work for at least 3 minutes). Let it cool and place in the fridge for at least 4 hours, although ideally 12 hours.
Work the now-cold mixture with a whisk, pour it into the ice cream maker and wait for the machine to reach the proper churning/creaming stage. Starting from a cold base, the churning will take less time. To obtain a good gelato it would be ideal to use a compressor ice cream maker, because a freezer-bowl machine, especially on hotter days, cannot maintain the correct temperature to produce a good gelato. Freezer-bowl machines also allow the preparation of only one flavor at a time and their bowls must be stored in the freezer for at least 24 hours before next use.
Typically the churning time for a cold base is 35-40 minutes. Depending on the size of your machine, proceed by dividing the mixture in two and churning first one half and then the other.
Shortly before the gelato is ready, begin melting the chocolate in a bain-marie and then drizzle it in a thin stream over the gelato while the paddles are turning. Continue churning until finished.
If you can’t add the chocolate while the gelato is churning, drizzle it when the gelato is already in the tub and fold it in gradually.
The stracciatella gelato is ready to be enjoyed.
Storage and tips
Stracciatella gelato keeps very well in the freezer when sealed in its container. Unfortunately, after several hours in the freezer it will be a bit firm; gelato should be served at about -9°C to -11°C (about 16°F to 12°F), while our household freezers reach about -18°C to -20°C (about 0°F to -4°F), so before serving let it temper for 10 minutes at room temperature and soften it again with a spoon.
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