Stracciatella ice cream
The hallmark of Stracciatella ice cream is its unusual combination of textures: the creaminess of the ice cream and the crunch of chocolate. It's quite simple to make, yet the end result is delicious and stunningly beautiful.
- Proteins: 3.4 g
- Fats: 7 g
- Carbohydrates: 24.6 g
- Total time:
- Time in the kitchen:
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Complexity:
A simple recipe.
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Number of servings:
10 based on 1 serving = 100 g
This treat is perfect as a refreshing summer dessert, and will be loved by both children and adults. Homemade, it's natural and healthier than store-bought alternatives, as you can be sure it contains no preservatives, artificial colors, or flavors.
This no-churn, no-ice-cream-maker Italian ice cream is made with just five simple ingredients and won't take much time or effort to make.
What is Stracciatella ice cream?
Stracciatella is a type of Italian gelato (ice cream) made from milk, cream, and sugar, with pieces of dark chocolate (at least 70%) swirled within the mixture. This dessert is egg-free!
Stracciatella ice cream was invented by Enrico Panattoni back in 1961 at his café La Marianna in Bergamo, Italy. The café owner was the first to break up chocolate chunks into ice cream.
Classic Stracciatella ice cream is made with the highest quality ingredients: whole milk and fresh heavy cream. These are not substituted with low-fat, shelf-stable, or powdered milk.
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Dark Belgian chocolate80 G
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Cream 33%500 ml
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Condensed milk380 G
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Vanilla extract15 ml
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Cognac25 G
Place the chocolate in a blender and puree. Remember, only dark chocolate with a high cocoa content is used to make stracciatella.
Beat the well-chilled cream with a mixer at high speed until soft peaks form. Remember, only high-fat cream (33% or higher) is suitable for whipping. Otherwise, it won't whip.
Add condensed milk to the whipped cream. Mix with a mixer at medium speed.
Add vanilla extract and cognac. Mix again with a mixer. These additions not only give the finished ice cream a pleasant flavor and aroma, but also ensure a more elastic consistency without ice crystals.
Add the chopped chocolate. Stir the mixture with a spatula. Try to distribute the chocolate as evenly as possible throughout the creamy mixture.
Transfer the finished mixture into a freezer pan, cover with cling film and place in the freezer for 6-8 hours until set.
Using an ice cream scoop, form balls and place them in a bowl. If you don't have an ice cream scoop, don't worry—any kind will do. This ice cream is so delicious, it'll be gone in minutes, no matter how you serve it.
Possible replacements
There aren't many variations or substitutions when making stracciatella ice cream; otherwise, they would greatly alter its authentic flavor. However, a little experimentation is welcome.
- Vanilla flavoring. If you like vanilla flavor, you can add vanilla extract to the cream mixture during cooking or use half a teaspoon of vanillin.
- Adding cocoa powder. A little cocoa can enhance the chocolate flavor of the treat and give it the appropriate color.
- Adding chopped chocolate. The classic stracciatella recipe calls for melted chocolate and chocolate chips, but for convenience, you can use chopped or finely grated chocolate.
Storage
Once prepared, Stracciatella ice cream should be eaten as soon as possible. Prolonged storage in the freezer can cause crunchy ice crystals to form. The ice cream won't be as delicious as it was immediately after preparation.
If you need to store the finished treat, place it in an airtight container and keep it in the freezer for no more than a week.
Now you know what stracciatella ice cream is and how easy and quick it is to make at home. Be sure to give it a try!
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