Gelato alla Stracciatella

Name: Gelato alla Stracciatella
Total time: 5 h 58 min
Yield: 4 servings
Ingredients: 1 piece Vanilla pod; 500 ml Whole milk; 200 ml Double cream; 4 piece Egg yolks; 150 g Caster sugar; 80 g Dark chocolate

5 hr 58 min · 58 min active · makes ~1 l · Medium

Creamy Italian gelato studded with thin shards of dark chocolate, made with vanilla pod, egg yolks, and double cream for rich, velvety texture.

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Gelato alla Stracciatella

Creamy Italian gelato studded with thin shards of dark chocolate, made with vanilla pod, egg yolks, and double cream for rich, velvety texture.

See more →

TOTAL TIME

5 hr 58 min

ACTIVE TIME

58 min

QUANTITY

~1 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/6

Tools0/15

Ingredients

0/6 gathered · 4 servings

1piece

500ml

200ml

4piece

150g

80g

#	Quantity	Notes	State
1	1piece	—	—
2	500ml	—	—
3	200ml	—	—
4	4piece	—	—
5	150g	—	—
6	80g	—	—

Tools

17 items

Serveware

1 item

Procedure

20 steps

1 of 20

Split the vanilla pod lengthways with a knife, scrape out the seeds, and drop both pod and seeds into the saucepan.

Vanilla pod · 1 piece

⏱ 20s

ResultVanilla pod

2 of 20

Pour the whole milk into the saucepan.

Whole milk · 500 ml

⏱ 8s

ResultVanilla pod and whole milk

3 of 20

Pour the double cream into the saucepan.

Double cream · 200 ml

⏱ 8s

ResultVanilla pod and whole milk and double cream

4 of 20

Set the saucepan over a medium heat and warm the milk and cream, stirring occasionally, until you see small bubbles forming at the edges — do not let it boil — then take it off the heat.

⏱ 4 min

ResultWarm vanilla milkused in step 8

5 of 20

Put the egg yolks in the large bowl.

Egg yolks · 4 piece

⏱ 10s

ResultEgg yolks

6 of 20

Add the caster sugar to the yolks.

Caster sugar · 150 g

⏱ 8s

ResultEgg yolks and caster sugar

7 of 20

Whisk the yolks and sugar together vigorously until the mixture turns pale, thick, and falls from the whisk in a slow ribbon.

⏱ 2 min

ResultPale ribbon yolk mixture

8 of 20

Slowly ladle the warm vanilla milk into the yolk mixture in a thin, steady stream, whisking constantly so the eggs temper gently without scrambling.

Warm vanilla milk · step 4

⏱ 30s

ResultTempered custard base

9 of 20

Pour the tempered custard base back into the saucepan.

Tempered custard base · step 8

⏱ 15s

ResultTempered custard base

10 of 20

Cook the custard over a low heat, stirring continuously in figures of eight with a wooden spoon, until it thickens enough to coat the back of the spoon cleanly — it should reach about 82 °C on a thermometer — then remove from the heat immediately.

⏱ 8 min

ResultVanilla custard

11 of 20

Pour the custard through a sieve into the large bowl, pressing lightly to catch the vanilla pod and any cooked egg threads.

Vanilla custard · step 10

⏱ 30s

ResultStrained vanilla custard

12 of 20

Leave the custard to cool to room temperature, stirring it occasionally to prevent a skin forming.

⏱ 1 hr

ResultCooled vanilla custard

13 of 20

Press a sheet of cling film directly onto the surface of the custard to prevent a skin, then cover the bowl.

⏱ 10s

14 of 20

Transfer the bowl to the refrigerator.

⏱ 10s

ResultCooled vanilla custard

15 of 20

Chill the custard for at least 4 hours, or overnight, until it is thoroughly cold — a cold base churns into a smoother gelato.

⏱ 4 hr

ResultChilled vanilla custard

16 of 20

Take the bowl of chilled custard out of the refrigerator.

⏱ 10s

ResultChilled vanilla custard

17 of 20

Pour the chilled custard into your ice-cream machine and churn according to the manufacturer's instructions until the gelato is thick, creamy, and holds a soft mound — this usually takes 30 to 40 minutes. While it churns, melt the chocolate (the next two steps) so it is ready for the last minute.

Chilled vanilla custard · step 16

⏱ 40 min

ResultChurned gelato base

18 of 20

Break the dark chocolate into the small heatproof bowl.

Dark chocolate · 80 g

⏱ 10s

ResultDark chocolate

19 of 20

Set the bowl over a pan of barely simmering water and stir the chocolate gently until it is completely smooth and liquid, then lift the bowl off the heat and leave it for two minutes to cool slightly — it must be fluid but not scalding.

⏱ 3 min

ResultMelted dark chocolate

20 of 20

With the machine still running, drizzle the melted chocolate in a thin, steady stream directly into the churning gelato so it hits the cold surface, shatters into fine irregular shards, and is folded through by the paddle — do this slowly over the last minute of churning.

Melted dark chocolate · step 19

⏱ 1 min

ResultChocolate-threaded gelato

Total Time5 hr 58 min

#	Product	Action
1	1 piece	Split the vanilla pod lengthways with a knife, scrape out the seeds, and drop both pod and seeds into the saucepan.⏱ 20sResultVanilla pod
2	500 ml	Pour the whole milk into the saucepan.⏱ 8sResultVanilla pod and whole milk
3	200 ml	Pour the double cream into the saucepan.⏱ 8sResultVanilla pod and whole milk and double cream
4	—	Set the saucepan over a medium heat and warm the milk and cream, stirring occasionally, until you see small bubbles forming at the edges — do not let it boil — then take it off the heat.⏱ 4 minResultWarm vanilla milkused in step 8
5	4 piece	Put the egg yolks in the large bowl.⏱ 10sResultEgg yolks
6	150 g	Add the caster sugar to the yolks.⏱ 8sResultEgg yolks and caster sugar
7	—	Whisk the yolks and sugar together vigorously until the mixture turns pale, thick, and falls from the whisk in a slow ribbon.⏱ 2 minResultPale ribbon yolk mixture
8	Warm vanilla milkstep 4	Slowly ladle the warm vanilla milk into the yolk mixture in a thin, steady stream, whisking constantly so the eggs temper gently without scrambling.⏱ 30sResultTempered custard base
9	Tempered custard basestep 8	Pour the tempered custard base back into the saucepan.⏱ 15sResultTempered custard base
10	—	Cook the custard over a low heat, stirring continuously in figures of eight with a wooden spoon, until it thickens enough to coat the back of the spoon cleanly — it should reach about 82 °C on a thermometer — then remove from the heat immediately.⏱ 8 minResultVanilla custard
11	Vanilla custardstep 10	Pour the custard through a sieve into the large bowl, pressing lightly to catch the vanilla pod and any cooked egg threads.⏱ 30sResultStrained vanilla custard
12	—	Leave the custard to cool to room temperature, stirring it occasionally to prevent a skin forming.⏱ 1 hrResultCooled vanilla custard
13	—	Press a sheet of cling film directly onto the surface of the custard to prevent a skin, then cover the bowl.⏱ 10s
14	—	Transfer the bowl to the refrigerator.⏱ 10sResultCooled vanilla custard
15	—	Chill the custard for at least 4 hours, or overnight, until it is thoroughly cold — a cold base churns into a smoother gelato.⏱ 4 hrResultChilled vanilla custard
16	—	Take the bowl of chilled custard out of the refrigerator.⏱ 10sResultChilled vanilla custard
17	Chilled vanilla custardstep 16	Pour the chilled custard into your ice-cream machine and churn according to the manufacturer's instructions until the gelato is thick, creamy, and holds a soft mound — this usually takes 30 to 40 minutes. While it churns, melt the chocolate (the next two steps) so it is ready for the last minute.⏱ 40 minResultChurned gelato base
18	80 g	Break the dark chocolate into the small heatproof bowl.⏱ 10sResultDark chocolate
19	—	Set the bowl over a pan of barely simmering water and stir the chocolate gently until it is completely smooth and liquid, then lift the bowl off the heat and leave it for two minutes to cool slightly — it must be fluid but not scalding.⏱ 3 minResultMelted dark chocolate
20	Melted dark chocolatestep 19	With the machine still running, drizzle the melted chocolate in a thin, steady stream directly into the churning gelato so it hits the cold surface, shatters into fine irregular shards, and is folded through by the paddle — do this slowly over the last minute of churning.⏱ 1 minResultChocolate-threaded gelato
Total Time		5 hr 58 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Scoop the gelato generously into a serving bowl and bring straight to the table while still soft and creamy.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	631kcal
	10g
	36g
	20g
	56g
	50g
	2g
	68mg

Ingredients0/6

Tools0/15

Recipe

Gelato alla Stracciatella

Creamy Italian gelato studded with thin shards of dark chocolate, made with vanilla pod, egg yolks, and double cream for rich, velvety texture.

What you’ll doYou will infuse milk and cream with vanilla, temper egg yolks with warm liquid to make a custard base, cook it gently until it coats the back of a spoon, then chill it thoroughly for at least four hours. You will then churn the cold custard in an ice cream maker, drizzle in melted chocolate during the final minute so it shatters into fine shards, and serve immediately while still soft.

Serves4

Total5 hr 58 min

LevelMedium

Ingredients

Vanilla pod1 piece
Whole milk500 ml
Double cream200 ml
Egg yolks4 piece
Caster sugar150 g
Dark chocolate80 g

Tools

SpoonSieveIce cream makerIce cream scoopChef's knifeLarge bowlCling filmWhiskWooden spoonSmall heatproof bowlRefrigeratorCooking thermometerLadleServing bowlMedium saucepanThermometerIce cream machine

Method

Split the vanilla pod lengthways with a knife, scrape out the seeds, and drop both pod and seeds into the saucepan.

20sMedium saucepan, Chefs knifeVanilla pod · 1 piece

Pour the whole milk into the saucepan.

8sMedium saucepanWhole milk · 500 ml

Pour the double cream into the saucepan.

8sMedium saucepanDouble cream · 200 ml

Set the saucepan over a medium heat and warm the milk and cream, stirring occasionally, until you see small bubbles forming at the edges — do not let it boil — then take it off the heat.

Result · Warm vanilla milk · used in step 8

4 minMedium saucepan

Put the egg yolks in the large bowl.

10sLarge bowlEgg yolks · 4 piece

Add the caster sugar to the yolks.

8sLarge bowlCaster sugar · 150 g

Whisk the yolks and sugar together vigorously until the mixture turns pale, thick, and falls from the whisk in a slow ribbon.

2 minLarge bowl, Whisk

Slowly ladle the warm vanilla milk into the yolk mixture in a thin, steady stream, whisking constantly so the eggs temper gently without scrambling.

30sLarge bowl, LadleWarm vanilla milk · step 4

Pour the tempered custard base back into the saucepan.

15sMedium saucepanTempered custard base · step 8

8 minMedium saucepan, Wooden spoon, Thermometer

Pour the custard through a sieve into the large bowl, pressing lightly to catch the vanilla pod and any cooked egg threads.

30sLarge bowl, SieveVanilla custard · step 10

Leave the custard to cool to room temperature, stirring it occasionally to prevent a skin forming.

1 hrLarge bowl

Press a sheet of cling film directly onto the surface of the custard to prevent a skin, then cover the bowl.

10sLarge bowl, Cling film

Transfer the bowl to the refrigerator.

10sLarge bowl, Refrigerator

Chill the custard for at least 4 hours, or overnight, until it is thoroughly cold — a cold base churns into a smoother gelato.

4 hrLarge bowl

Take the bowl of chilled custard out of the refrigerator.

10sLarge bowl, Refrigerator

40 minIce cream machineChilled vanilla custard · step 16

Break the dark chocolate into the small heatproof bowl.

10sSmall heatproof bowlDark chocolate · 80 g

3 minSmall heatproof bowl, Wooden spoon

1 minIce cream machine, SpoonMelted dark chocolate · step 19

Scoop the gelato generously into a serving bowl and bring straight to the table while still soft and creamy.

Result · Gelato alla Stracciatella

1 minServing bowl, Ice cream scoopChocolate-threaded gelato · step 20

Printed 6 October 2026