Ingredients

Method

Combine the milk, cream, and half of the sugar in a saucepan. Heat over medium heat until the mixture is warm and the sugar dissolves.

In a separate bowl, whisk together the egg yolks, the remaining sugar, and cornstarch until smooth.

Gradually pour about half of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Return the egg and milk mixture back to the saucepan and cook over low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.

Chill the mixture in the refrigerator for at least 4 hours, preferably overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

While the gelato is churning, melt the chopped dark chocolate in a double boiler or microwave, ensuring it's smooth and fluid.

In the final minutes of churning, drizzle the melted chocolate slowly into the gelato. The cold temperature of the gelato will cause the chocolate to solidify and break into small shards.

Transfer the gelato to an airtight container and freeze until firm, about 2 hours, before serving.

Enjoy this delightful gelato alla Stracciatella either alone or with your favorite dessert accompaniments.