I don’t want to spend the whole day complaining, but let me tell you, I could do it. My week has been less than enjoyable, but I won’t go into the painful details. I am simply here to show you how to end a bad week on a high note. The answer is simple – dessert. And lots of it!
As far as ice cream goes, I am partial to just about anything with chocolate. And I don’t think it’s going to take much convincing on my part to get you to fall in love with this stracciatella gelato. I say this for two reasons. 1) Stracciatella is fun to say. 2) It is as hot as hell out there. What better way to cool off than with a freezing cold spoonful of homemade gelato with rich chocolate chunks swirled throughout?
Stracciatella Gelato
| Yield | 6 |
| Meal type | Chocolate, Dessert |
| From magazine | Bon Appetit |
Ingredients
- 2 cups whole milk
- 5 egg yolks
- 3/4 cups sugar
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 tablespoon pure vanilla extract
- 2/3 cups bittersweet chocolate chips
Directions
| 1. | Bring the milk to a low simmer in a medium saucepan over medium heat, just until small bubbles form around the edges. Whisk together the egg yolks, sugar, and salt in a medium bowl. Gradually whisk in the warm milk, then return the mixture to the saucepan and cook over medium-high heat for 3 to 5 minutes, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon. Pour the mixture through a fine-mesh sieve into a clean bowl. Stir in the heavy cream and vanilla. Cover with plastic wrap and chill for about 3 hours, until cold. |
| 2. | Melt the chocolate chips in the top of a double boiler placed over simmering water, stirring until smooth and completely melted. Set aside and let cool slightly. |
| 3. | Transfer the chilled custard to an ice cream maker and process according to the manufacturer's instructions. Add all but 2 tablespoons of the melted chocolate to the ice cream during the last minute of churning. Transfer the gelato to an airtight container and drizzle the reserved chocolate over the top. Freeze for at least 3 hours, until firm. |
I believe my job is done.
