Bake Club: Gelato, Straciatella

🥘 Ingredients

• chocolate, melted
  2 oz
• cornstarch
  2 tbsp
• heavy cream, cold
  1/2 cup
• milk
  1 cup
• salt
  1/4 tsp
• sugar
  2 tbsp
• sweetened condensed milk
  1/4 cup
• vanilla extract
  2 tsp

🍳 Cookware

• saucepan

1. 1

   Ensure the bowl to your ice heavy cream, cold maker has been in the freezer for a minimum of ⏱️ 12 hours .

   heavy cream, cold: 1/2 cup
2. 2

   In a heavy bottom saucepan , whisk together sugar , cornstarch , and salt .

   sugar: 2 tbsp, cornstarch: 2 tbsp, salt: 1/4 tsp
3. 3

   Slowly whisk in milk , sweetened condensed milk , and vanilla extract until smooth.

   milk: 1 cup, sweetened condensed milk: 1/4 cup, vanilla extract: 2 tsp
4. 4

   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.
5. 5

   Off the heat, whisk in the cold heavy cream to combine.
6. 6

   Chill over an ice bath until cold and gelatinous, or chill in the fridge for at least ⏱️ 2 hours .
7. 7

   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.
8. 8

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

   chocolate, melted: 2 oz