Organizing Chaos Part 5 - Chocolate Chip Gelato

Stracciatella Gelato (aka: chocolate chip gelato) from Bon Appetit.com May 2011

Because I make a lot of Italian Meringue Buttercream, I’m constantly left with large amount of egg yolks to use. I have a hard time throwing them away and freezing them kind of grosses me out. In an effort to use them all I end up making ice cream, custard or challah bread.

These leftover yolks happen to coincide with extremely hot weather and since I had no desire to bake, I decided to make this gelato recipe in my file.

2 cups whole milk

1 vanilla bean, split lengthwise

¾ cup sugar

5 large egg yolks

Pinch of salt

½ cup chilled heavy whipping cream

1/3 cup bittersweet chocolate chips

2 tsp. vegetable oil

Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer, whisking often. Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170-175 degrees –about 5 minutes (do not boil). Strain into a medium bowl. Stir in cream. Chill custard at least 2 hours.

Stir chocolate and oil in a small saucepan over low heat until melted; let cool.

Process custard in an ice cream maker according to manufacturer's instructions. Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small chips). Drizzle remaining chocolate over gelato in zigzag lines. Serve immediately.

yolks and sugar

custard

in the ice cream maker

finished gelato