italiandessert· 6 servings
≈289 kkal · P 7g · L 25.9g · KH 7g (per recipe, TKPI estimate)
Stracciatella gelato
MBG-eligible
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup whole milk powder
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/2 cup mascarpone cheese
- 1/2 cup whole milk chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup heavy cream for whipping
- 2 tbsp powdered sugar for whipping cream
Instructions
- 11. In a saucepan, heat the whole milk, heavy cream, and whole milk powder over medium heat, stirring constantly until the mixture thickens and reaches a temperature of 180°F (82°C).
- 22. In a separate bowl, whisk together the granulated sugar and egg yolks until well combined.
- 33. Slowly pour the hot milk mixture into the egg yolk mixture while continuously whisking to prevent curdling.
- 44. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 160°F (71°C) and coats the back of a spoon.
- 55. Remove the mixture from the heat and stir in the mascarpone cheese, chocolate chips, vanilla extract, and salt until fully combined.
- 66. Pour the mixture into a chilled bowl and refrigerate for at least 4 hours or overnight to chill completely.
- 77. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 88. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- 99. Fold the whipped cream into the churned ice cream mixture.
- 1010. Transfer the mixture to a loaf pan and freeze for at least 4 hours or overnight before serving.
Source: llm-generated