Stracciatella Gelato

Love & Olive Oil
Wed, 18 Jun 2014 09:30:00 +0000
There’s chocolate chip ice cream. And then there is stracciatella gelato. Don’t you dare think one is a direct translation of the other because that is grossly untrue. And if you’ve ever had true stracciatella gelato, you’ll know exactly what I mean.<br /><br />Stracciatella is… otherworldly. You’d think plain vanilla ice cream with bits of chocolate would be boring, but you’d be wrong again (sorry, I’m not trying to school you or anything, but some things just need to be clarified).<br /><br />The chocolate shards are what make stracciatella gelato so much more than chocolate chip. Literally translating into “rags” or “shards,” stracciatella is made by drizzling a fine stream of melted chocolate into the churning ice cream. The chocolate solidifies on contact, freezing into ethereal flakes that fuse with the ice cream and literally melt in your mouth.<br /><br />In an effort to highlight the fresh flavor of the dairy, I used fewer egg yolks than usual, and a higher proportion of milk to cream. (Look, ma! It’s healthy…. er!) The result was an ephemeral ice cream with a texture not unlike that of a frozen cloud (if one were able to taste such things). Granted, it was a bit short, meaning it didn’t ball up into gorgeous, rotund scoops like a frozen custard with a higher fat content, but Taylor and I decided we loved the unfettered milk flavor and the light crystalline texture, vanilla snowflakes that dissolve instantly on your tongue.<br /><br />Read the Rest —Stracciatella Gelato<br /><br />©2014 Love and Olive Oil
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