Stracciatella is an Italian popular plain gelato (similar to vanilla) that has shreds of bittersweet chocolates in it. The gelato base doesn’t contain eggs. Instead, a mixture of cream, milk and sugar are placed in an ice cream machine until creamy. Them melted bittersweet chocolate is folded over the ice cream to make shreds. I like to serve it with pizzelli or toasted nuts.
Makes 1 quart
- 1 cup milk
- 3 tablespoon cornstarch
- 3 cups cream
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 teaspoon sea salt
- 4 ounces bittersweet chocolate, melted
Mix 1/2 cup of milk with cornstarch until the cornstarch is dissolved. Place the rest of the milk with the cream, the sugar, the honey and the salt in a cooking pan. Heat it up on medium heat until the sugar is dissolved. Turn it off and add the cornstarch milk mixture, whisking constantly.
Return the heat to medium and cook until the gelato base thicken slightly. Strain the mixture and refrigerate for at least 4 hours.
Pour the base into the bowl of an ice cream maker and spin it according to the machine instruction.
Melt the chocolate. when the ice cream is ready place it in a mixing bowl. Drizzle the chocolate over the frozen gelato in strands. fold the chocolate into the gelato.
As the chocolate harden cut it slightly with a spatula. Freeze the gelato and serve.