Stracciatella Gelato

Menu Part: 
Dessert
Cuisine Type: 
Italian
Serves: 
25 servings

This housemade gelato is a great way to cool off this summer and to add to your dessert menu options.

Ingredients

6 1/2 cups whole milk
3/4 tsp. coarse, kosher salt
18 raw egg yolks
3/8 tsp. xanthan gum
2 cups heavy whipping cream
1/4 tsp. dry unsweetened gelatin (whipped cream stabilizer)
12-oz. baking chocolate, bittersweet, chunk
1 tbsp. canola oil

Steps

  1. In medium saucepan, combine milk and salt. Heat milk over medium heat until bubbles form around edges of pan. Set aside and cover to keep hot.
  2. In large mixer with whisk attachment, blend sugar and egg yolks together until very thick and smooth. With machine running, gradually add hot milk and sprinkle in xanthan gum. Return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon for 6 to 8 minutes, or until mixture thickens slightly and coats back of spoon.
  3. Pour mixture into hotel pans and cool in blast chiller, until below 40°F or overnight.
  4. In deep bowl, beat cream with whipped cream gelatin stabilizer until soft peaks form. Fold whipped cream into custard mixture. Transfer mixture into gelato maker and spin for about 30 minutes, until soft-serve.
  5. Melt chocolate in double boiler with oil until sauce is formed. Transfer to squeeze bottle. In last minute of spinning gelato, slowly stream in chocolate sauce to form "torn rags." Drizzle chocolate sauce on top to garnish.
  6. Pour into pre-frozen third pans and wrap immediately with plastic directly on gelato.
Source: Aravalli at Devon Energy Center

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources