Stracciatella ice cream is one of the most popular and well-known types of ice cream. It is a milk ice cream interspersed with chocolate chips. "Stracciare" is Italian and means "to shred" or "to rip".
This ice cream is said to be inspired by the stracciatella soup popular in Italy. In this soup, a mixture of eggs is stirred into hot meat broth and "shreds" are formed. But I think I prefer to stick with the ice cream of the same name.
Ingredients Stracciatella ice cream
- 300 g milk
- 200 g cream
- 60 g raw cane sugar
- 25 g brown sugar
- 20 g dextrose
- 1 pinch of salt
- 1/2 scraped vanilla pod (alternatively: 1 Msp vanilla)
- 2 teaspoons locust bean gum
- 25 g chocolate (70% Kako)
- Heat the cream, milk, sugar, dextrose and salt together in a saucepan while stirring until the sugar has dissolved.
- Add the scraped out vanilla pod. If you don't have one at hand, simply use a knife point of vanilla.
- Continue to heat while stirring until just before boiling.
- Stir in the carob gum. It is best to work with an egg whisk here.
- Chill the mixture for 30 minutes.
- Meanwhile the chocolate with a sharp knife chop up small.
Alternatively you can use the Melt chocolate also. This should be done about 20 minutes before the ice cream is ready so that the chocolate is only hand-warm before it comes into contact with the ice cream.
- The Ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).
Alternatively in freezer compartment Allow to freeze and mix well every 30 minutes with a hand mixer (total duration approx. 4 hours).
- Just before the ice cream mixture is ready, add the chocolate pieces or pour the melted chocolate into the ice cream in a thin stream. If you have an ice cream machine, just keep the stirrer running. With the freezer version, add the chocolate in layers and stir.
Worth knowing and tips
- There are many different variations for this type of ice cream. Originally there was no vanilla in the ice cream. But many people like the light vanilla taste in Stracciatella ice cream very much. I am no exception.
- For this recipe, for example, you can use the vanilla beans that were used to make vanilla sugar. The vanilla taste should not be too dominant in this ice cream, so only the scraped out pods are used.
- You can also use different types of chocolate. I personally like dark chocolate with 70% cocoa in my Stracciatella ice cream. But you can also use milk chocolate or much tarter chocolate.
- The chocolate should not be added too early. The ice cream will still taste delicious, but the ice cream will become brownish, as the chocolate will partially combine with the cream.