Stracciatella Gelato has a smooth and luscious texture bursting with flakes of semi-sweet chocolate. This gelato is sure to become your new favorite homemade frozen treat.
In a medium saucepan, combine the milk, sugar and salt over medium heat. Add the vanilla bean. Remove from heat and let steep for 15 minutes.
In a medium bowl, whisk the egg yolks. Slowly whisk the milk mixture into the egg yolks. Do this gradually so the eggs will temper instead of scramble. Transfer the mixture back into the saucepan and return to medium heat. Stir constantly with a wooden spoon until the mixture thickens and coats the back of a spoon. Remove the custard from heat.
Pour the custard through a fine mesh strainer (straining the mixture gives the gelato a silky smooth texture) and discard the vanilla bean. Add the whipping cream and whisk until well combined. Cover and refrigerate the custard until cold, at least 3 hours or overnight.
Churn the gelato for 20 minutes or according to the manufacturer's instructions. While the gelato is churning, place the chocolate in a microwave safe bowl and microwave for 15 second increments stirring after each one until chocolate is melted.
Slowly drizzle the chocolate into the gelato during the last few minutes of churning. A thin drizzle will create smaller chocolate flakes in the gelato. Transfer to a freezer safe container and freeze for at lease 2 to 3 hours or until firm. To serve, let gelato sit at room temperature for 10 minutes to reach scooping gelato perfection!
Adapted from The Italian Chef.
Semi-sweet chocolate chips could easily be substituted for the chocolate in this recipe.