Ice Cream Calc
Ice Cream Calc

Stracciatella

by Lucas Gimenes

Gelato
Shared Oct 09, 2026

Fior di latte base with fine chocolate shavings. Drizzle melted dark chocolate into churning gelato in the final minute for authentic torn shards.

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Recipe Information

Ingredients (10)

Ingredient Weight %
Milk 620 g 62.0
Sucrose 130 g 13.0
Cream 130 g 13.0
Skim milk powder 60 g 6.0
Dextrose 35 g 3.5
Glucose powder 40 DE 20 g 2.0
Vanilla extract 3 g 0.3
Guar gum 0 g 0.1
Locust bean gum 2 g 0.1
Total mix 1000 g 100.0
Add-ins
Chocolate 70% 70 g 7.0
Recipe Analysis
Sweetness (POD) 174.03
Freezing Point -3.2°C, 26.2°F
Serving Temp -15.3°C, 4.5°F
Gelato Temp -12.2°C, 10.1°F
Extraction Temp -8.0°C, 17.6°F
Mix Volume 0.90 L
Ice Cream Volume 1.13 L
Creaminess 33
Coldness 55
Body 51

Gelato Base

Milk fat 7.12
5.00 – 9.00
Total fat 7.12
5.00 – 12.00
Milk solids 19.02
16.00 – 22.00
Total solids 37.35
35.00 – 40.00
Water 62.55
60.00 – 65.00
Serving temp gelato -12.16
-13.00 – -11.00
POD 174.03
165.00 – 185.00
Stabilizers/Water 0.32
0.20 – 0.35
Emulsifiers 0.00
0.30 – 0.50
↓ Below
Lactose concentration 9.43
0.00 – 10.00
Nutrition (per 100 g)
Energy 204 kcal / 852 kJ
Fat 9.4 g
of which saturates 5.9 g
Carbohydrates 25.0 g
of which sugars 24.0 g
Protein 4.5 g
Salt 0.01 g
⚡

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