Milk base

Artisanal Stracciatella Gelato

Name: Artisanal Stracciatella Gelato
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 1000 g (≈ 1,3 L)
Cuisine: Italian
Ingredients: 605 g Whole milk; 110 g Heavy cream 35%; 38 g Skimmed milk powder; 85 g Sucrose; 44 g Dextrose monohydrate; 34 g Invert sugar; 4 g Locust bean gum; 80 g Dark chocolate 70%

Recipe & formulation by TheRomanScoop

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.

Batch mix: 1000 g

Yield: ≈ 1,3 L (8–10 servings)

Maturation: hrs at 4 °C

Churning: 30 min

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Ingredients & Dosing 1000 g

Ingredient	Grams	%
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%

Parameters & Balancing

Total water

60,3% target 60–64%

Total sugar

22,7% target 18–24%

Total fat

9,4% target 8–12%

Total solids

39,7% target 36–40%

POD · perceived sweetness

PAC · scoopability at −18 °C

Procedure · milk base, hot process

Step 1

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

Step 2

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

Step 3

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

Step 4

Remove from heat and stir in cold heavy cream.

Step 5

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

Step 6

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

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.

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.