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Stacciatella Gelato

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2 cups whole milk
1 ea vanilla bean, split lengthwise
3/4 cup sugar
5 lg egg yolks
  pinch Kosher salt
1/2 cup chilled heavy whipping cream
1/2 cup bittersweet chocolate chips
2 tsp vegetable oil


Place milk in a medium saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to a simmer, whisking often.  Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute.  Gradually whisk hot milk mixture into yolk mixture.  Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170 degrees to 175 degrees, about 5 minutes (do not boil).  Strain into a medium bowl.  Stir in cream.  Chill custard until cold, at least 2 hours.

Stir chocolate and oil in a small saucepan over low heat until melted; let cool.

Process custard in an ice cream maker according to manufacturer’s instructions.  Slowly add all but 1 teaspoon melted chocolate during the last 30 seconds of churning (chocolate will form small chips).  Transfer to a bowl.  Drizzle remaining chocolate over gelato in zigzag lines.  Serve immediately.

(6 servings)


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02/07/2012 - Posted by | Dessert

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