---
title: "Balanced Stracciatella Gelato Recipe | Perfect Gelato"
slug: "artisanal-stracciatella-gelato-recipe"
canonical_url: "https://www.perfectgelato.com/recipes/artisanal-stracciatella-gelato-recipe/"
markdown_url: "https://www.perfectgelato.com/recipes/artisanal-stracciatella-gelato-recipe.md"
language: "en"
locale: "en-US"
alternate_languages:
  en: "https://www.perfectgelato.com/recipes/artisanal-stracciatella-gelato-recipe.md"
  it: "https://www.perfectgelato.com/it/ricette/gelato-alla-stracciatella-bilanciato.md"
  fr: "https://www.perfectgelato.com/fr/recettes/recette-glace-stracciatella-artisanale.md"
  es: "https://www.perfectgelato.com/es/recetas/receta-helado-stracciatella-artesanal.md"
  de: "https://www.perfectgelato.com/de/rezepte/rezept-stracciatella-gelato-selber-machen.md"
  pt: "https://www.perfectgelato.com/pt/receitas/receita-gelato-stracciatella-artesanal.md"
  ko: "https://www.perfectgelato.com/ko/recipes/artisanal-stracciatella-gelato-recipe.md"
  ja: "https://www.perfectgelato.com/ja/recipes/artisanal-stracciatella-gelato-recipe.md"
page_type: "Recipe"
category: "gelato_base_latte"
author: "TheRomanScoop"
publisher: "Perfect Gelato"
date_published: "2026-08-30"
date_modified: "2026-08-30"
description: "Craft authentic Italian stracciatella gelato at home. Balanced fiordilatte base and step-by-step chocolate drizzling technique."
summary_tldr: "Artisanal Stracciatella Gelato: Milk base bilanciato per gelatiera domestica a -18 °C. Miscela da 1000 g (≈ 1,3 L), 9.4% grassi, 22.7% zuccheri, PAC 29, POD 18."
entities:
  - "Artisanal Stracciatella Gelato"
  - "Milk base"
  - "Gelato artigianale"
  - "Bilanciamento gelato"
  - "PAC (Potere Anticongelante)"
  - "POD (Potere Dolcificante)"
  - "Whole milk"
  - "Heavy cream 35%"
  - "Skimmed milk powder"
  - "Sucrose"
tools:
  calculator_url: "https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=stracciatella"
---
# Artisanal Stracciatella Gelato

> **Recipe**: This Italian invention transformed a simple white base into a legend of crunchiness. The master technique is drizzling melted chocolate in a thin ribbon during the final moments of extraction, leaving it untouched while freezing in the churn.

## 1. Ingredients & Dosing (1000 g / ≈ 1,3 L)

| Ingredient | Grams (g) | % |
| --- | --- | --- |
| Whole milk | 605 | 60,5% |
| Heavy cream 35% | 110 | 11,0% |
| Skimmed milk powder | 38 | 3,8% |
| Sucrose | 85 | 8,5% |
| Dextrose monohydrate | 44 | 4,4% |
| Invert sugar | 34 | 3,4% |
| Locust bean gum | 4 | 0,4% |
| Dark chocolate 70% | 80 | 8,0% |
| Total mixture | 1000 | 100% |

## 2. Parameters & Balancing

| Parametro / Metric | Valore Calcolato | Range Target Ottimale | Stato |
| --- | --- | --- | --- |
| Total water | 60,3% | 60–64% | OK |
| Total sugar | 22,7% | 18–24% | OK |
| Total fat | 9,4% | 8–12% | OK |
| Total solids | 39,7% | 36–40% | OK |
| POD (Potere Dolcificante) | 18 | 16–22 | OK |
| PAC (Potere Anticongelante) | 29 | 27–32 | OK |

## 3. Valori Nutrizionali Indicativi (per 100 g)

- **Calorie / Energy**: 190 kcal
- **Grassi / Fat**: 9.4 g (di cui saturi: 6.1 g)
- **Carboidrati / Carbohydrates**: 22.7 g (di cui zuccheri: 22.7 g)
- **Proteine / Protein**: 3.5 g
- **Sale / Sodium**: 45 mg

## 4. Procedure · milk base, hot process

- **Maturation:**: hrs at 4 °C
- **Churning:**: 30 min

### 01. Step 1

Whisk together dry ingredients: sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.

### 02. Step 2

heat slowly whole milk in a saucepan to 35-40 °C (95-104 °F).

### 03. Step 3

Rain dry powders into the warm milk while whisking, bring to 82-85 °C (180-185 °F) and hold for 2 minutes.

### 04. Step 4

Remove from heat and stir in cold heavy cream.

### 05. Step 5

Emulsify with an immersion blender for 2 minutes and quickly chill below 4 °C (39 °F) over an ice bath.

### 06. Step 6

Age the base mix in the refrigerator at 4 °C for 6 to 12 hours.

### 07. Step 7

Melt the 70% dark chocolate to 38-40 °C. Churn the base in your ice cream maker for 25-30 minutes; in the last minute of churning, slowly drizzle the melted chocolate into the moving dasher to form thin, crisp chocolate shards.

## 5. Secrets of TheRomanScoop

### Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.

### Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.

## 6. Risorse e Strumenti Correlati

- [Open & customize in Calculator](https://www.perfectgelato.com/gelato-dose-calculator/?ricetta=stracciatella)
- [The basics](https://www.perfectgelato.com/basic-rules/)
- [Recipes](https://www.perfectgelato.com/recipes/)

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*Fonte: Perfect Gelato (https://www.perfectgelato.com) - Autore: TheRomanScoop. Formula artigianale scientificamente bilanciata.*