Stracciatella Ice Cream
4 servings
360 minutes
Stracciatella ice cream is a true masterpiece of Italian cuisine. Originating from the Lombardy region, this dessert captivates gourmets with its contrasting texture: the creamiest cream combines with crunchy chocolate pieces. The light sweetness of the creamy base harmonizes with the rich flavor of dark chocolate, creating a delightful aftertaste. The recipe was originally created in the 1960s in Bergamo and has since become a classic among ice cream lovers. It is traditionally made using a gradual cooling method to prevent ice crystal formation. Stracciatella is perfect for summer enjoyment, served as a standalone dessert or as an accompaniment to fruits and pastries. This ice cream symbolizes simplicity and sophistication, embodying the spirit of true Italian cuisine.
1
In a pot, mix milk and cream. Place over medium heat and heat until the milk mixture just begins to boil.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
2
In a large bowl, beat the yolks, gradually adding sugar. Whip until the egg mixture turns pale yellow and has a soft cream-like texture.
- Egg yolk: 4 pieces
- Sugar: 160 g
3
Once the milk mixture boils, remove it from the heat. Gradually pour the hot milk mixture into the egg mixture, stirring constantly. While stirring, keep the whisk vertical, otherwise bubbles will form on the surface of the future ice cream.
- Milk 3.5%: 200 ml
- Cream 20%: 350 g
4
Pour the resulting mixture back into the pot, place it over medium heat, and stir with a wooden spoon until the mixture thickens. While stirring, make sure to scrape the edges and the center of the bottom of the pot; otherwise, the mixture may burn. Do not allow it to boil. The cream is ready when it reaches a consistency similar to liquid sour cream. Remove the cream from heat.
5
Place the cream in a cold water bath. Fill a large bowl halfway with very cold water and ice cubes. Set a pot with the cream on top. Stir the cream occasionally for about 30-40 minutes until it cools down. This stirring will prevent ice cream crystallization.
6
Remove the ice cream pot from the water bath, tightly close the lid, and place it in the refrigerator for 4-5 hours to cool further.
7
After some time, take the ice cream out of the freezer and transfer it to the ice cream maker, churning for 20-40 minutes. In the last minute of churning, add chocolate chips. At the end of churning, the mixture will resemble softened ice cream. Fill a container with the mixture and place it in the freezer for 3-4 hours until fully set.
- Chocolate chips: 25 g
8
If you don't have an ice cream maker, immediately pour the chilled mixture into a container, add chocolate shavings, mix and place it in the freezer. Take out the container and stir the contents every half hour until set.
- Chocolate chips: 25 g