Bake Club: Gelato, Straciatella

Bake Club: Gelato, Straciatella

Week 157  day 304

Bake Club: Gelato, Straciatella

Makes: about 1 pint

2 Tablespoons sugar

2 Tablespoons cornstarch

¼ teaspoon salt

1 cup milk

¼ cup sweetened condensed milk (save the leftover for our August BC moves!)

2 teaspoons vanilla extract

½ cup heavy cream, cold

2 oz chocolate, melted (chocolate chips don’t work here, I’m sorry!)

***Ensure the bowl to your ice cream maker has been in the freezer for a minimum of 12 hrs (I pop mine in the night before)

In a heavy bottom saucepan, whisk together sugar, cornstarch and salt. Slowly whisk in milk, sweetened condensed milk and vanilla until smooth. On medium low heat, bring mixture to a boil while standing over and whisking. Once it comes to a boil, simmer on low for 1-2 minutes to completely hydrate the cornstarch. Mixture will thicken to a pudding-like state. 

Off the heat, whisk in cold heavy cream to combine and chill over ice bath until cold and gelatinous (or pop in fridge for at least 2 hours).

Pour cold mixture into frozen bowl, attach paddle and lid, lock in place and turn on. It takes approx 20 minutes to whip into ice cream. Once thick and dense like gelato, quickly remove lid and paddle, translate to storage container (one without frozen walls!) and very, very quickly drizzle and store melted chocolate in— this will create  stringy, shreds of chocolate chips, or as the Italians call it Straciatella!!

Also, you have an ice cream maker now. No such thing as ice cream in your freezer- every single bite you eat (gelato, sorbet, custard, ice cream) should be enjoyed/crushed the same day you freeze/churned/spun it. No excuses!