Traditional Stracciatella Gelato Recipe With Milk Cream (Crema di Latte)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat whole milk in a small saucepan over medium low heat until it's just about to simmer, then remove from heat.

Whisk egg yolks and caster sugar together until smooth and slightly pale, ensuring full sugar incorporation.

Gradually pour some of the warm milk into the egg yolk and sugar mixture while continually whisking to prevent the yolks from scrambling.

Slowly add the remaining warm milk while continuing to whisk until fully combined.

Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, scraping the bottom of the pan until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.

Immediately remove the mixture from the heat and strain it through a fine mesh sieve into a medium bowl to ensure the base has a smooth texture.

Allow the mixture to cool at room temperature for about 30 minutes, then cover and refrigerate until completely chilled, ideally for at least 4 hours or overnight.

Make the Italian meringue by combining caster sugar and water in a small saucepan, placing it over medium heat and allowing the sugar to dissolve completely without stirring.

Once the sugar has dissolved, increase the heat slightly to bring the mixture to a slow boil.

While the syrup is cooking, whip the egg whites in a clean, dry bowl until they form soft peaks using an electric mixer.

When the syrup reaches 240° F (115° C), remove from heat and carefully pour it into the whipped egg whites in a fine stream while continuing to beat at high speed until glossy and stiff peaks form.

Melt the dark chocolate in a water bath or microwave until smooth, keeping it warm but not hot.

Pour the chilled milk mixture into your ice cream machine and churn according to the manufacturer's instructions until thick and almost solid, typically about 20 to 30 minutes.

Add the Italian meringue to the machine while it is still churning to incorporate it evenly into the ice cream.

Check the temperature of the melted chocolate before adding it to the ice cream; it should be warm to the touch but not too hot.

Crumble the soft, warm chocolate into small pieces and add it to the ice cream while continuing to churn until evenly distributed and the desired consistency is reached.

Cooking Techniques

Equipment Needed

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