Gelato · Classics & Dairy · Nº 13
Cookies & Cream
Stracciatella di biscotto
A quiet fior di latte base set against dark cookie shards. Each spoonful is smooth milk first, then a toasted, cocoa-edged crunch.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sugar, glucose, dextrose and stabilizer together until evenly blended.
Combine milk and cream in a pan and warm to 113–122 °F (45–50 °C). Rain in the dry mix while stirring, heat to 185 °F (85 °C), then stir 30 seconds off the heat.
Use an immersion blender to homogenize the warm base until smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Fold the crushed cookie pieces in as you extract the gelato, keeping them in rough shards rather than crumbs.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
