Stracciatella Gelato

Stracciatella Gelato could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 13g of protein, 63g of fat, and a total of 921 calories. For $3.83 per serving, you get a dessert that serves 3. From preparation to the plate, this recipe takes about 24 hours. This recipe from Love and Olive Oil requires heavy cream, salt, egg yolks, and unsalted butter. 2147 people were glad they tried this recipe. Overall, this recipe earns a solid spoonacular score of 59%. Similar recipes include Stracciatella Gelato, Which gelato flavour are you? Coconut and walnut gelato, and Stracciatella Semifreddo.

Servings: 3

Preparation duration: 1395 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 tablespoon corn syrup

4 ounces good quality dark chocolate, finely chopped

3 egg yolks

2/3 cup granulated sugar

1 cup heavy cream, divided

pinch salt

2 tablespoons unsalted butter

1 whole vanilla bean, split and seeded

2 cups whole milk

Equipment:

sauce pan

whisk

bowl

spatula

microwave

sieve

Cooking instruction summary:

In a saucepan, combine milk, cream, sugar, corn syrup, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Stir in vanilla bean seeds and add the whole bean pods. Remove from heat, cover and let steep for 30 minutes.In a small bowl, whisk egg yolks.Return milk to medium heat until it starts to steam again. Slowly whisk some of the warm milk mixture into the egg yolks, 1/4 cup at a time, until about half of the milk has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil. Pour mixture through sieve, discarding any solids and what's left of the vanilla bean. Cool to room temperature in an ice bath, or in a zip-top bag submerged in ice water. Cover and refrigerate until completely cool, at least 3 hours or overnight if possible.Churn ice cream according to manufacturer’s instructions.While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in 15 second bursts. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.When ice cream is the consistency of soft serve, 1-2 minutes before being completely done, cut 1/4 inch off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout. Transfer to a freezer safe container, drizzling a bit of remaining chocolate on top, and freeze 2 to 3 hours or overnight until firm.

 

Step by step:


1. In a saucepan, combine milk, cream, sugar, corn syrup, and salt. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Stir in vanilla bean seeds and add the whole bean pods.

2. Remove from heat, cover and let steep for 30 minutes.In a small bowl, whisk egg yolks.Return milk to medium heat until it starts to steam again. Slowly whisk some of the warm milk mixture into the egg yolks, 1/4 cup at a time, until about half of the milk has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.

3. Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil.

4. Pour mixture through sieve, discarding any solids and what's left of the vanilla bean. Cool to room temperature in an ice bath, or in a zip-top bag submerged in ice water. Cover and refrigerate until completely cool, at least 3 hours or overnight if possible.Churn ice cream according to manufacturer’s instructions.While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in 15 second bursts. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.When ice cream is the consistency of soft serve, 1-2 minutes before being completely done, cut 1/4 inch off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout.

5. Transfer to a freezer safe container, drizzling a bit of remaining chocolate on top, and freeze 2 to 3 hours or overnight until firm.


Nutrition Information:

Quickview
920k Calories
12g Protein
63g Total Fat
78g Carbs
7% Health Score
Limit These
Calories
920k
46%

Fat
63g
97%

  Saturated Fat
37g
232%

Carbohydrates
78g
26%

  Sugar
67g
75%

Cholesterol
341mg
114%

Sodium
135mg
6%

Caffeine
30mg
10%

Get Enough Of These
Protein
12g
25%

Vitamin A
1937IU
39%

Manganese
0.76mg
38%

Phosphorus
374mg
37%

Copper
0.73mg
37%

Vitamin B2
0.5mg
29%

Calcium
289mg
29%

Iron
5mg
28%

Selenium
19µg
28%

Magnesium
109mg
27%

Vitamin D
3µg
25%

Vitamin B12
1µg
22%

Zinc
2mg
17%

Fiber
4g
16%

Potassium
567mg
16%

Vitamin B5
1mg
15%

Vitamin E
1mg
12%

Folate
37µg
9%

Vitamin B1
0.14mg
9%

Vitamin B6
0.16mg
8%

Vitamin K
6µg
6%

Vitamin B3
0.58mg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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