The secret to perfect stracciatella!

For this year’s Thanksgiving, my youngest son requested that one of the special homemade desserts be chocolate chip ice cream. The last few times I made it, inspired by the concept of stracciatella (Italian gelato with tiny delicate flecks of chocolate), the chips were more like chunks. Sure, it was edible, but nothing like the lacy confections I’ve tried at commercial places. One site suggested using oil to help thin the chocolate as you drizzle it into your churning mix… I tried that the last time, and while it was better, it still wasn’t what I was looking for. Then, this morning, I had a little brainstorm. What about all those homemade Magic Shell recipes, which are essentially chopped chocolate melted with a bit of coconut oil? So I tried it… about 4 oz. of bittersweet chocolate chopped and melted in a makeshift double-boiler with about 2 tsp. of coconut oil. It melted into a silky smooth thin sauce, which dripped in a very satisfyingly thin pour into my nearly frozen ice cream, resulting in an inverse galaxy of teeny flecks in the vanilla universe. BINGO! I don’t know if the Italians were holding out on us, but now we’ve cracked the code, perfect stracciatella is in reach for all of us. Now THAT’S something to be thankful for! 

Here’s hoping your holiday is glorious! 


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