Stracciatella Gelato

Stracciatella Gelato

According to Sherry Yard, this is the most popular ice cream among calorie-counting movie stars at “Spago”. No wonder, it’s a guilt-free treat – the ice cream doesn’t contain any egg yolks or cream, it’s basically frozen milk. But, it still tastes good and clean. It’s not lack of ice cream common refreshing purpose. And it crackles so nicely in the mouth because of the generous amount of tiny frozen chocolate specks. There is another benefit to be considered – no need to cook a custard what, during the hot whether, can be a painful experience.

I’m submitting this photo to the You Scream, I Scream, We All Scream for Frozen Desserts event.

Makes 1 quart


  • 3 cups milk (I used whole)
  • ½ cup sugar
  • ¼ cup powdered milk
  • 1 tsp pure vanilla extract
  • ¼ cup light corn syrup
  • 1/8 tsp (pinch) of salt
  • 4 oz bittersweet chocolate, finely chopped


In a heavy saucepan, combine the milk, sugar, powdered milk, and corn syrup and bring to a boil whisking occasionally until the sugar and powdered milk have dissolved. Remove from the heat, pour into a bowl, add the vanilla extract and salt, and allow to cool to room temperature, then refrigerate until cold.

Freeze in an ice cream maker following the manufacturer’s directions.

Meanwhile, shortly before the gelato is ready, melt the chocolate. Cool to 100F (tepid).

When the gelato has reached the desired consistency, continue running the machine while you drizzle in the chocolate in a very fine stream. I found drizzling from a fork works the best. If the stream is too thick or too fast, the chocolate will form into clumps instead of fine flecks.

Transfer the gelato to the freezer container and freeze for at least 2 hours, to firm before serving.

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23 Responses to “Stracciatella Gelato”

  1. I love this. Chocolate in gelato sounds great.
    I just posted a gelato as well:)

  2. I’ll have to make this – long ago, this was known as “ice milk,” and my husband prefers it to regular ice cream.

  3. I just bought that book!! I received a discount voucher from Borders and rushed out of the house to get it (books are so ridiculously expensive here compared to America and the rest of the world, or so J, who is a born and bred Yankee, says every time we step into Borders). I’ll be getting an ice cream machine soon, and I’m so happy that I can now make all those frozen treats I’ve been eyeing for ages. Gorgeous photo Vera, as always.

  4. those celebrities don’t know what they’re missing with full fat ice cream. it can’t be beaten. in the meantime, though, this is a nice compromise. :)

  5. Oh yayy….I just got the Sherry Yard cookbook…
    Guilt free ice cream – ooohhh yaaaaa

  6. Delicious and very tempting!



  7. Vera, that is such a beautiful photo. If only I had an ice cream machine – I would definitely make this. The chocolate bits look almost like sesame seeds :)

  8. This post is definitely making me long for my dairy-eating days! I must say, gelato is better than ice cream…and I can’t believe this one doesn’t contain any cream? Amazin’, as is the photo :). Great choice on the submission :D.

  9. Stracciatella is “classicaly” a flavor for gelato before anything else, which I think the best flavor of gelato… your picture just simply match the yummy title…superb :)

  10. Oh my, this looks so good!

  11. Thank you, everybody, for your comments. They are greatly appreciated.

  12. This is beautiful Vera..Good Luck!!!

  13. This looks decadent and the pic makes me want to reach through the screen!

  14. Laurie, thank you! It also tasted good:)

    Helen, thank you very much for the kind words.

  15. Always nice to find “lighter” ice cream recipes that work. Bookmarked :)

  16. It looks so sinfully creamy but it’s not-I love that!
    This recipe is definitly going on my Summer ice cream “to do” list. :)

  17. I have to try this — it sounds interesting. That is a lot of corn syrup, though.

  18. turned out ok…. but had the consistency of icemilk not gelato

  19. hi Vera!i tried this recipe of yours, it was delicious i have to say i already can’t stop eating or should i say drinking it before i even put it in the ice cream maker, however i just checked it a while ago, i am not sure if it has something to do with our location here in the Philippines, but the gelato started melting instantly as soon as i scooped it in my cup,what do you think could be the problem?

  20. Marie, maybe your ice cream didn’t spend enough time in the freezer? Leave it overnight there, it should help.

  21. thank you so much:)

  22. I want to make this great recipe, but where I live we can’t get powdered milk or corn syrup – any suggestions for subsitutes which would work just as well? Looks like a fab recipe; I love ice-cream!

  23. If you are going for best contents like myself, only visit this website
    every day because it presents quality contents, thanks

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