Easy Stracciatella Gelato

I was in the mood for homemade ice cream, but too lazy to whip up a crème anglaise base, so I pretended I meant to make gelato.


Easy Stracciatella Gelato (Adapted from Chocolate by Nick Malgieri)
(Makes about a quart)
Printable Version

2 cups evaporated milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
2 tablespoons light corn syrup
2 ounces bittersweet chocolate
1 teaspoon mild-flavored oil, such as sunflower or safflower

In a saucepan, combine all ingredients, except for chocolate and oil, and bring to a boil, stirring constantly. (Note from your lazy cook: If you have a quart-sized microwave-proof pyrex measuring cup, just dump everything in there and nuke it for 5 minutes, stopping to stir every minute.) Remove the cream mixture from heat and allow to cool for 2-3 hours.

Freeze the mixture in your ice cream maker, following the manufacturer's instructions.

While the gelato is freezing, melt the chocolate in the microwave and add the oil to the melted chocolate; mix well.

Pour the chocolate into the churning gelato while the machine is running. The melted chocolate will harden upon contact, form littles pieces of random sizes, and intersperse throughout the gelato.

Transfer the churned gelato to a container and freeze for 2-3 hours.