---
title: "Bake Club: Gelato, Straciatella"
author: Christina Tosi
servings: 2
prep_time: 15m
cook_time: 25m
tags:
  - gelato
  - ice cream
  - straciatella
  - dessert
  - bake club
source: "https://milkbarstore.com/blogs/christina-tosi-bake-club/bake-club-gelato-straciatella"
---

Ensure the bowl to your ice @heavy cream, cold{1/2%cup} maker has been in the freezer for a minimum of ~{12%hours}.

In a heavy bottom #saucepan{}, whisk together @sugar{2%tbsp}, @cornstarch{2%tbsp}, and @salt{1/4%tsp}.

Slowly whisk in @milk{1%cup}, @sweetened condensed milk{1/4%cup}, and @vanilla extract{2%tsp} until smooth.

On medium-low heat, bring mixture to a boil while whisking constantly. Once it comes to a boil, simmer on low for ~{1-2%minutes} to completely hydrate the cornstarch until thickened to a pudding-like state.

Off the heat, whisk in the cold heavy cream to combine.

Chill over an ice bath until cold and gelatinous, or chill in the fridge for at least ~{2%hours}.

Pour cold mixture into the frozen ice cream maker bowl, attach paddle and lid, lock in place, and turn on. Churn for approximately ~{20%minutes} until thick and dense like gelato.

Quickly remove lid and paddle, transfer to a room-temperature storage container, and very quickly drizzle in the melted @chocolate, melted{2%oz} (not chocolate chips) to create shreds/straciatella.