Dulce de Leche Straciatella

Yield: 1 Quart

Author: Kathy Schowe

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Dulce de Leche Straciatella

Prep time: Cook time: Total time:

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¼ cup sugar
• 1 vanilla bean, split and scraped
• 2 teaspoons sea salt or Diamond kosher salt
• 2 tablespoons corn starch
• 3 tablespoons milk
• 1 ¼ cup dulce de leche (see recipe)
• 1 tablespoon vanilla
• 1 cup melted dark chocolate

Instructions:

1.  Add the cream, milk, ¼ cup sugar, vanilla from bean & whole bean, and salt to a heavy bottomed sauce pan. 
2.  Bring to gentle boil, whisking, and then turn off the heat.  Cover and steep the vanilla bean in cream mixture for at least 30 minutes. Can refrigerate overnight. 
3. Meanwhile whisk the corn starch and 3 tablespoons milk in a small bowl to form a slurry.  When cream mixture has cooled or is luke warm on the stove, whisk in the corn starch mixture and heat to a gentle boil. Mixture will thicken to coat the back of a spoon. 
4. Turn off the heat. Whisk in the dulce de leche and check taste for salt.  If needed, sprinkle a little more sea salt in. 
5. Strain mixture through a strainer into a large 4 cup measuring cup or bowl.  Remove vanilla bean and discard.  Cover with plastic wrap and put in freezer (briefly) or refrigerator to cool completely.  Can refrigerate overnight.  
6. Churn dulce de leche base in ice cream freezer according to instructions.  
7.  While churning, melt chocolate in small ziplock bag in microwave. 30 second intervals until melted.  I use 60% cacao Guiradelli chocolate.  
8. Before the gelato has finished churning, mine takes about 40 min. in my freezer, prepare the chocolate for the Straciatella.  Cut tiny hole in corner of ziplock and drizzle the chocolate in thin ribbon into the dulce de leche base towards the end of the churn.   
9.  When finished churning, scoop out gelato and put in quart container.  Freeze until you can't wait any longer, then enjoy!

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