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Cabernet Gelato with Chocolate Shards Closeup

Cabernet Gelato with Chocolate Shards

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 6 -8 Servings
Author Creative Culinary


  • 1 ¼ cups whole milk
  • 1 cup half and half
  • 1 cup reduced wine Simmer a full bottle of red wine until reduced to one cup; chill reduction thoroughly before using
  • cup granulated sugar
  • 2 tsp cocoa
  • 1 ½ Tbsp cornstarch
  • 2 ounces dark chocolate
  • 2 ounces milk chocolate
  • 2 Tbsp butter


  • Prepare the Stracciatella (Chocolate Shards)
  • Melt the chocolates and butter in a microwave on low power for 30 second increments, stirring in between sessions until melted and smooth.
  • Transfer to a pastry or Ziploc bag and seal; pressing out as much air as possible; keeping warm until ready to use. I put the bag in to a glass of hot water to keep it warm until the gelato is ready.
  • Make the Gelato
  • In a medium saucepan bring the milk and half and half to a simmer.
  • Combine the sugar, cocoa, and cornstarch into a bowl and whisk in the wine reduction.
  • Scrape the sugar and wine mixture into the hot milk. Cook, stirring constantly until the mixture thickens and bubbles a little at the edges. Stir and cook for 2 minutes longer.
  • Pour the mixture into a clean bowl and cover the surface of the mixture with plastic wrap. Chill without stirring until very cold to the touch; minimum 90 minutes. (I put mine into the freezer for about 45 minutes to speed it up a bit).
  • Freeze gelato according to the instructions with your ice cream maker. When the ice cream has churned and the consistency is a bit firmer than soft serve, remove the chocolate mixture from the warm water and snip the tip of the bag about an eighth of an inch; no more than a quarter of an inch. Drizzle the chocolate into the ice cream as it is churning (save a bit for the top and for sundaes if desired) and allow it to distribute throughout.
  • Continue churning until desired consistency and then transfer the mixture to a freezer safe container and let freeze for at least 4 hours before serving; preferably overnight.


Serving: 1grams