Stracciatella Gelato

Stracciatella, meaning “little rags” in Italian, is a gelato characterized by delicate freckles of dark chocolate folded into a creamy fior di latte or milk base. It’s traditionally made by slowly drizzling melted semisweet or bittersweet chocolate into the ice cream maker as the gelato churns. The chocolate immediately seizes and breaks into larger chips and smaller shards. While the chips in an American-style chocolate chip ice cream are toothsome and chewable, the chocolate in stracciatella is so fine that it melts almost as soon as you eat it.

This homemade version captures the essence of the classic Italian dessert, but because most domestic ice cream makers don’t have built-in refrigeration it’s a risk to add a hot ingredient like melted chocolate to the mix. Instead, we recommend finely chopping the chocolate by hand and then folding it in to the gelato base. Each spoonful offers a delightful contrast of smooth, sweet and creamy gelato and the gentle crunch and bitterness of dark chocolate.

Ingredients for Stracciatella Gelato

• Whole milk and heavy whipping cream: Two types of dairy combined make the base for this stracciatella gelato. Compared to ice cream, gelato has a far lighter base with a lower proportion of cream and a higher quantity of milk.
• Sugar: Granulated sugar sweetens the gelato base. Don’t reduce the quantity or replace it with an alternative sweetener as that will change the texture of the finished product.
• Dark chocolate: Finely chopped dark chocolate forms the sweet little chocolate freckles in the finished gelato. We call for baking chocolate, but you can use any dark chocolate bar you like.

Directions

Step 1: Simmer the gelato base and chill

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In a large saucepan, bring milk, sugar, cream and salt to a low simmer until sugar has dissolved, three to four minutes, stirring constantly. Remove from heat; let cool. Transfer to a bowl and refrigerate, covered, until cold, about one hour.

Step 2: Freeze mixture in an ice cream maker

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Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. When gelato has thickened, about halfway through churning, stir in chopped chocolate.

Step 3: Pack the gelato into a container and freeze

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Transfer the gelato to a freezer container, allowing headspace for expansion. Freeze until firm, three to four hours.

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Stracciatella Gelato Variations

• Change up the chocolate: Stracciatella is typically made using bittersweet or dark chocolate, but you can absolutely make it using milk chocolate, white chocolate or a blend of multiple types of chocolate.
• Infuse the gelato base: Instead of plain milk gelato, add a few drops of vanilla, coconut, mint or almond extract to the stracciatella base to add a layer of flavor.
• Swap the gelato base: For a real departure, swap out the gelato base entirely and make a take on stracciatella using a different flavor of gelato. Strawberry gelato with dark chocolate flecks or lemon gelato with white chocolate would be delicious.

How to Store Stracciatella Gelato

Store homemade gelato in the freezer in an airtight container with a piece of storage wrap or waxed paper pressed directly onto the surface. This will prevent ice crystals from forming.

How long does stracciatella gelato last?

Homemade gelato will last in the freezer for up to two months. Write the date on a piece of tape and stick it on the container to help you remember.

Stracciatella Gelato Tips

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What’s the difference between gelato and ice cream?

Though ice cream and gelato have almost entirely identical ingredients, the proportions of those ingredients is what differentiates them from one another. Ice cream is typically made primarily from heavy cream with some milk and often egg yolks. The mix is churned vigorously, which blends in a lot of air. Because of the richness of the finished product, and the quantity of air in the mix, ice cream is best served very cold. Gelato, conversely, is made with more milk than cream, and just a little bit of egg yolk, if any. The mixture is whipped at a lower speed, which incorporates less air, making the gelato feel dense and rich when you eat it, despite its lower fat content. Because gelato is less creamy and less airy than ice cream, it is usually served at a slightly warmer temperature. The fact that it’s not as cold as ice cream makes it feel softer on the palate.

Is stracciatella gelato made with a vanilla base?

Traditional stracciatella is made from fior di latte gelato, a milk base, which isn’t typically flavored with vanilla. Think of it as sweetened plain yogurt versus vanilla yogurt. You can absolutely add a splash of vanilla extract, if you like.

Can you make gelato without an ice cream maker?

You can freeze gelato without an ice cream maker! The ice crystals may not be quite as fine, so it might have a slightly grainy texture but it will taste just as delicious. To make ice cream without an ice cream maker, pour the ice cream mixture into a shallow container (glass or metal works best) that you’ve previously frozen. Freeze it until almost firm, but still soft enough to be stirred. For the next three hours, check the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated and creamy. You can also make ice cream in a coffee can or in a bag! This method helps to break up the ice crystals.

What are the best ice cream makers to buy for homemade ice cream?

If you’re making gelato, frozen custard or ice cream regularly, buying an ice cream maker is worth it! These machines were recommended by our Test Kitchen experts, so you know they’re a good value for their price tags. Here are some more ice cream products and tools you’ll want to add to your cart.