Stracciatella Gelato
- 2 cups whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cup sugar
- 5 large egg yolks
- Pinch of kosher salt
- 1/2 cup chilled heavy whipping cream
- 1/3 cup bittersweet chocolate chips
- 2 teaspoons vegetable oil
- Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer, whisking often. Whisk sugar, yolks, and salt in a medium bowl until well blended, about 1 minute. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan; stir over medium-low heat until custard thickens and a thermometer registers 170u0b0F-175u0b0F, about 5 minutes (do not boil). Strain into a medium bowl. Stir in cream. Chill custard until cold, at least 2 hours.
- Stir chocolate and oil in a small sauce-pan over low heat until melted; let cool.
- Process custard in an ice cream maker according to manufacturer's instructions. Slowly add all but 1 tsp. melted chocolate during the last 30 seconds of churning (chocolate will form small chips). Transfer to a bowl. Drizzle remaining chocolate over gelato in zigzag lines. Serve immediately.
milk, vanilla bean, sugar, egg yolks, kosher salt, chilled heavy whipping cream, bittersweet chocolate chips, vegetable oil
Taken from www.epicurious.com/recipes/food/views/stracciatella-gelato-365289 (may not work)