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Straciatella Gelato


2 ½ cups milk

1 cup whipping cream

1⅓ cup sugar

2 teaspoons carob powder, if available (can also use cocoa powder)

1 tablespoon vanilla extract

½ cup dark shaved chocolate

Chocolate hard-shell syrup


  1. In a heavy saucepan combine the milk, cream, sugar, and carob.
  2. Stir and heat slowly. Remove from heat when very hot but just before boiling.
  3. Pour into a chilled bowl set over ice and stir to cool rapidly. Once mixture is chilled, stir in vanilla, cover, and put in fridge for 2 hours.
  4. Put mixture into ice cream machine and follow machine directions.
  5. When gelato starts to freeze and thicken, sprinkle chocolate shavings through mixture.
  6. Garnish with shell liquid chocolate and freeze for 3 hours.
Note: Gelato will keep for one week in the freezer.
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