Homemade Stracciatella Mascarpone Gelato


1/2 cup milk
1/2 cup half and half 
3/4 cup sugar
1/2 tbs. amaretto liqueur
5 large egg yolks
1 cup mascarpone 
pinch of salt 
splash of vanilla extract (optional) 
about 3 ounces of coarsely chopped good quality chocolate
crushed amaretti cookies for serving 


Prepare a bowl with a strainer over the top and place it in an ice bath (a larger bowl with ice and cold water).

Separate 5 eggs. You will not be using the whites for this recipe; however, you can save them for future use. Whisk together the yolks in a separate bowl and set aside.

Next combine the milk, half and half, salt and amaretto in a saucepan and warm over medium heat. Make sure that the milk does not boil. Take this mixture off the heat. Slowly temper the warm milk mixture into the egg yolks, whisking constantly. You can do this by slowly dribbling in the warm mixture bit by bit so that you do not scramble the yolks. Pour the mixture back into the saucepan. Add the vanilla extract.

Stir the mixture constantly over medium heat. Make sure to scrape the bottom as you stir. Once the mixture has thickened enough to coat the back of a spatula (and you can run your finger down the middle of the spatula and the mixture stays intact) then take off the heat. Pour this through the prepared mesh strainer. Stir to cool over the ice bath. Chill the gelato base thoroughly in the refrigerator.

After the gelato base is cool, whisk in the mascarpone until completely smooth. Make the gelato in your  ice cream maker according to the manufacturer’s instructions. While the mixture is being made you can add in all of the chocolate shards and a small handful of crushed amaretti cookies.

I served the gelato with my espresso hot fudge and crushed amaretti cookies. Enjoy!

Happy Eatings! 

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