Coppa Stracciatella Recipe
Chocolate gelato swirled together with chocolate syrup, topped with cocoa powder and hazelnuts.
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Ingredients
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Gelato Base
Method
Gelato Preparation
- 1
Make the Chocolate Gelato Base
In a saucepan, heat the milk and heavy cream over medium heat until warm. In a separate bowl, whisk together the sugar, cocoa powder, and egg yolks until pale and creamy. Gradually whisk in the warm milk mixture into the egg mixture. Return the mixture to the saucepan and cook over low heat until it thickens (about 5-7 minutes). Remove from heat and stir in vanilla extract. Allow to cool, then refrigerate for at least 4 hours or overnight.
- 2
Churn the Gelato
Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 3
Add Chocolate Syrup
In the last few minutes of churning, slowly drizzle in chocolate syrup to create swirls.
- 4
Freeze
Transfer the gelato to a container and freeze for at least 2 hours to firm up.
- 5
Serve
Scoop the gelato into bowls, and sprinkle with cocoa powder and chopped hazelnuts on top before serving.
