LA DOLCE VILLA + STRACCIATELLA GELATO

‘Under the Tuscan Sun’ vibes + the ‘One Euro House’ trend. Panforte (a chewy Italian dessert containing fruit and nuts) gets a special mention but I couldn’t get a good screenshot of it :-/

Directed by: Mark Waters

Starring: Scott Foley, Violante Placido, and Maia Reficco

Screenplay by: Elizabeth Hackett and Hilary Galanoy

Bernardo: “Looks like that is the last scoop of stracciatella.”

Eric: “You take it Madam Mayor.”

Francesca: “No, no, no. It’s the quintessential gelato flavor. I would be a terrible mayor if I took it.”

Stracciatella Gelato (recipe from: https://www.recipesfromitaly.com/stracciatella-gelato/)

3/4 c. granulated sugar

1 1/2 c. whole milk

1 c. heavy cream

3.5 oz (100 grams) dark chocolate

In a thick-bottomed saucepan, combine the sugar, whole milk, and heavy cream. Stir well and heat over low heat, making sure the mixture never reaches a boil. Cook for about 5 minutes, until the sugar has completely dissolved.

If you notice the mixture starting to boil, immediately remove it from the heat or lower the flame. Once ready, turn off the heat and transfer the mixture to a stainless steel bowl with a lid. Let it cool in the refrigerator for about 30 minutes.

After the mixture has cooled, pour it into your ice cream maker. Start the machine and follow the manufacturer's instructions. Typically, the churning process takes 30 to 40 minutes.

When the gelato is almost ready (after about 30 minutes of churning), it’s time to add the chocolate. First, melt the dark chocolate in a double boiler (bain-marie) until smooth (I melted it in the microwave in a glass Pyrex measuring cup).

Slowly pour the melted chocolate directly into the ice cream maker while the gelato is still churning. As the warm chocolate touches the cold gelato, it solidifies instantly. The spinning motion of the machine breaks the chocolate into small, irregular flakes, distributing them evenly throughout the gelato.

Store in the freezer.