Hello to all of the readers of 5 Star Foodie! My name is Emily and I write the blog Cleanliness is Next to Godliness. It is such a pleasure to be here with you today! I have been a big fan of Natasha’s for quite some time. I am amazed by the way in which she is able to explain gourmet recipes in a matter that we mere mortals can grasp and replicate. She is simply amazing!
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I will never forget the first time I ate gelato. After I had taken my first bite, I was strolling down Via della Paneterria in Rome, listening to the sounds of the birds singing their afternoon song and children’s laughter. The sun kissed my face as I watched a group of nuns quietly whisper and smile as they crossed in front of me. A man resembling Fabio had mistaken me for a young Sophia Loren.
The euphoric state continued with different muted sounds of love. Off in the distance, I could hear the faint sound of horns. No, not the sophisticated tone of a horned instrument, but something a bit different, perhaps similar to the shrill beeping of a car horn. I realized I was crossing the street without looking and the horn was intended for me!
After I waved an apologetic gesture, I looked around me. I suddenly became aware of my surroundings. I was no longer on the Via della Paneterria in Rome! I was strolling down Chestnut Street in Philadelphia! I peeked into a store window. Any resemblance I previously had to Sophia Loren was shattered by my gelato mustache and chocolate adorned shirt. In fact, I never was in Rome! My feet had never left the hot Philadelphian pavement.
Yet, after one bite of gelato, I was transported to a place that I have only ever dreamed of! Oh, to only recreate that experience so that with each first bite, I can suddenly look like Sophia Loren! I’m dreaming big here.
Ladies and gents, I present to you Italy in a bowl (or a cone!) with this Stracciatella Gelato.
Ah, looking at the picture I can just smell the chocolate through the screen. ....Or is that my coworker’s hot chocolate?!
Stracciatella Gelato
Yields: 8 to 10 servings
Ingredients
2 cups whole milk
5 large egg yolks
2 TBS pure vanilla extract
3/4 cup granulated sugar
½ cup heavy cream
½ cup bittersweet chocolate chips
2 tsp canola oil
½ tsp kosher salt
Directions:
1. In a medium sized bowl, combine egg, sugar, and salt. Stirring until well combined.
2. Heat milk and vanilla in saucepan over medium. Bring to a light simmer. Reduce heat to low.
3. SLOWLY add the egg mixture to the milk (don’t add it too quickly unless you want scrambled eggs!) and make sure to not like the milk boil. Cook for 3 to 5 minutes, or until a candy thermometer reaches 170 degrees. Voila! You have your custard base!!!
4. Remove from heat and add cream. Refrigerate overnight.
5. In a microwavable bowl, combine chocolate and oil. Melt the chocolate and set aside.
6. Using an ice cream machine, add the custard mixture. Process for approximately 25 minutes.
7. After 25 minutes, pour in the melted chocolate mixture and process for another minute.
8. Serve immediately and ENJOY!
Please check out more of Emily's fantastic recipes at her blog Cleanliness is Next to Godliness.
