🧂 Ingredients
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- 500 ml Full cream milk
- 150 ml Heavy cream
- 120 grams Granulated sugar
- 4 Egg yolks
- 2 tbsp Skim milk powder
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 1/4 tsp Fine salt
- 80 grams Dark chocolate, finely chopped
- 1 tsp Neutral cooking oil (for melting the chocolate)
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👩🍳 Instructions
- 1 Combine the full cream milk, skim milk powder, and half of the sugar in a saucepan. Heat over low heat while stirring until the sugar dissolves and the milk is warm—do not let it boil.
- 2 In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until pale and slightly thickened.
- 3 Gradually pour the hot milk into the egg mixture little by little, whisking constantly and quickly so the eggs don't curdle (this is the tempering process).
- 4 Pour the entire mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-8 minutes). Do not let it boil.
- 5 Remove from heat and strain the mixture to ensure a smooth texture, then stir in the salt and vanilla extract. Mix well.
- 6 Let the mixture cool to room temperature, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
- 7 Once fully chilled, add the heavy cream to the mixture and stir until well combined.
- 8 Pour the mixture into an ice cream maker and process according to the manufacturer's instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
- 9 While waiting, melt the dark chocolate with the neutral cooking oil using a double boiler (bain-marie) method, keeping it slightly warm but still liquid.
- 10 When the gelato is almost done churning in the ice cream maker, drizzle in the melted chocolate little by little in a thin stream while the machine is still running, so the chocolate instantly hardens into fine shavings (stracciatella).
- 11 Transfer the gelato to an airtight container, smooth out the surface, seal tightly, and freeze for at least 3-4 hours before serving for a firmer texture.
- 12 Serve the gelato using a scoop dipped in warm water for easy scooping. Enjoy while it's still cold and soft.
💡 Tips
• Make sure the base mixture is completely chilled (at least 4 hours in the refrigerator) before churning it in the ice cream maker so the gelato turns out smoother and free of ice crystals.
• Pour the melted chocolate in a very thin stream while the machine is running so the shavings turn out fine and evenly spread, rather than clumping into big chunks.
• If you don't have an ice cream maker, pour the mixture into a shallow container and freeze it, taking it out to whisk vigorously with a fork or mixer every 30 minutes for 3-4 hours to break up the ice crystals.
• Store the gelato by pressing plastic wrap directly onto its surface before sealing the container, to prevent an icy layer from forming on top.
📊 Nutrition Facts / serving
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