Stracciatella Gelato
Silky vanilla custard gelato threaded with fine, crisp shards of dark chocolate, as served in Italian gelaterias.
- Time6 hr
- LevelMedium
- Costabout £0.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the milk, cream, vanilla seeds and pod in a pan until just steaming. Take off the heat and leave to infuse for 15 minutes.
15 min - 2
Whisk the egg yolks, sugar and salt in a bowl until pale and thick. Slowly pour in the warm milk, whisking all the time.
- 3
Tip everything back into the pan and cook over a low heat, stirring constantly with a wooden spoon, for 6 to 8 minutes until it coats the back of the spoon. Do not let it boil or it will scramble.
8 min - 4
Strain into a clean bowl, set over a bowl of iced water and stir until cool. Cover and chill for at least 4 hours or overnight.
240 min - 5
Churn in an ice cream machine until thick and softly set, about 25 minutes.
- 6
Melt the chocolate gently with the sunflower oil and let it cool for a minute. While the gelato is still churning, pour the chocolate in a thin stream so it sets into shards and breaks up.
- 7
Transfer to a tub and freeze for 1 hour to firm up before scooping.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
