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Stracciatella Gelato Recipe (Authentic Italian with Chocolate Flakes)
Stracciatella Gelato is one of the most beloved and classic Italian gelato flavors. Originating in Bergamo, Italy, this creamy gelato with delicate chocolate flakes is a staple in every authentic Italian gelateria.The secret to authentic Stracciatella Gelato lies in those chocolate flakes. Instead of mixing in chocolate chips, the traditional Italian method involves drizzling melted dark chocolate into the freshly churned gelato. As the chocolate hits the cold mixture, it solidifies instantly and breaks into thin, crispy shards.
Ingredients
- 150 g granulated sugar - ¾ cup
- 350 ml fresh whole milk - 1 ½ cups
- 250 ml heavy cream - 1 cup
- 100 g dark chocolate - 3.5 oz, at least 55–60% cocoa
Instructions
How to Make Stracciatella Gelato WITH Ice Cream Maker
- In a thick-bottomed saucepan, combine the sugar, whole milk, and heavy cream. Stir well and heat over low heat, making sure the mixture never reaches a boil. Cook for about 5 minutes, until the sugar has completely dissolved.If you notice the mixture starting to boil, immediately remove it from the heat or lower the flame.
- Once ready, turn off the heat and transfer the mixture to a stainless steel bowl with a lid. Let it cool in the refrigerator for about 30 minutes.
- After the mixture has cooled, pour it into your ice cream maker. Start the machine and follow the manufacturer's instructions. Typically, the churning process takes 30 to 40 minutes.
- When the gelato is almost ready (after about 30 minutes of churning), it’s time to add the chocolate. First, melt the dark chocolate in a double boiler (bain-marie) until smooth.
- Slowly pour the melted chocolate directly into the ice cream maker while the gelato is still churning. As the warm chocolate touches the cold gelato, it solidifies instantly. The spinning motion of the machine breaks the chocolate into small, irregular flakes, distributing them evenly throughout the gelato.
How to Make Stracciatella Gelato WITHOUT Ice Cream Maker
- In a saucepan, combine the sugar and whole milk. Stir and cook over low heat for about 5 minutes, ensuring the mixture does not boil.
- Once the sugar has completely dissolved, remove from heat and transfer the mixture to a stainless steel bowl with a lid. Let it cool in the refrigerator for about 30 minutes.
- While the mixture is cooling, whip the heavy cream using a stand mixer or an electric whisk. Whip until soft peaks form, creating a light and airy texture.
- Once the milk mixture has cooled, gently fold it into the whipped cream. Use a spatula and mix in an upward motion to maintain the airy consistency.
- Pour the gelato mixture into a gelato container or a freezer-safe dish. Place it in the freezer for about 5 hours.
- To prevent ice crystals from forming and to keep the texture smooth and creamy, you’ll need to stir the gelato every 30 minutes. Remove it from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
- About halfway through the freezing process (after approximately 2.5 hours), when the gelato has thickened but is still soft, it’s time to add the chocolate.Chop the dark chocolate into small pieces, then melt it in a double boiler until smooth.
- Finally, slowly drizzle the warm melted chocolate over the semi-frozen gelato.The chocolate will solidify upon contact with the cold gelato. Stir gently to break the hardened chocolate into thin flakes and small shards.
- Once the chocolate is fully incorporated, return the gelato to the freezer and let it set for the remaining time.Your homemade Stracciatella Gelato is now ready! Serve and enjoy this authentic Italian treat straight from your kitchen!
Nutrition
Serving: 100gCalories: 270kcalCarbohydrates: 29gProtein: 3gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 28mgPotassium: 134mgFiber: 1gSugar: 28gVitamin A: 535IUVitamin C: 0.2mgCalcium: 79mgIron: 0.4mg
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