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.
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| yolks and sugar |
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| custard |
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| in the ice cream maker |
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| finished gelato |
