Chocolate Chip Stracciatella Gelato

1. Combine Dry Ingredients

In a 3-quart saucier, whisk together the sugar, cornstarch, and salt until no lumps remain. This ensures a smooth base for your gelato.

2. Add Milk and Mix

Add 14 ounces of milk (about 1.75 cups) to the mixture and whisk to combine. This will form the foundation of your custard.

3. Cook Mixture

Cook the mixture over medium heat, whisking constantly, until it begins to simmer. If it's moving slowly, feel free to turn up the heat slightly. This should take about 6 minutes.

4. Boil Mixture

Once it starts simmering, continue to whisk and let it boil for exactly 1 minute. This step is crucial as it fully hydrates the cornstarch, thickening the mixture. You’ll notice it bubbling and thickening.

5. Transfer Mixture

Immediately transfer the thickened mixture to a large bowl to prevent further cooking.

6. Add Remaining Milk and Cream

Whisk in the remaining milk and heavy cream until everything is well combined. At this point, you can taste and add a pinch more salt if desired.

7. Refrigerate Mixture

Cover the mixture and refrigerate for about 3 hours, or until it is cold and thick. Ensure it’s no warmer than 40°F (4°C). If you're in a hurry, you can use an ice bath to speed up this process.

8. Melt Chocolate

While the mixture is cooling, melt the chocolate in a microwave-safe bowl using a few 15-second bursts, stirring between each burst until smooth.

9. Add Coconut Oil

Stir in the coconut oil until it’s fully melted and mixed in. Let the chocolate mixture cool to about 90°F (32°C) for fine chips or 70°F (21°C) for chunkier pieces.

10. Prepare Chocolate Chips

Optionally, you can spread the chocolate mixture on a parchment-lined plate or cutting board and freeze until solid, then crumple it into desired size pieces.

11. Churn Custard

Churn the cooled custard in your ice cream maker according to the manufacturer’s directions.

12. Prepare Container

Prepare a quart-sized container by placing it in the freezer to chill. This helps keep the gelato cold and firm.

13. Add Chocolate to Gelato

During the last few minutes of churning, slowly add the cooled chocolate mixture or pre-made chocolate chips to create the stracciatella effect.

14. Transfer Gelato

Transfer the gelato to the chilled container using a chilled spatula, scraping down the sides of the ice cream maker to get every last bit.

15. Freeze Gelato

Cover the gelato with plastic wrap, pressing it directly against the surface to prevent ice crystals from forming.

16. Final Freeze

Freeze the gelato for about 4 hours, or until it is thick enough to scoop.

17. Soften and Serve

If you prefer a softer texture, let the gelato soften in the refrigerator for about 45 minutes before serving, checking it frequently to achieve the perfect consistency.