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Vanilla, Chocolate and Stracciatella Ice Cream Recipe

Vanilla, Chocolate and Stracciatella Ice Cream Recipe

Vanilla, Chocolate and Stracciatella Ice Cream Recipe

gelato stracciatella, cioccolato e crema

Preparation time : 20 minutes + 6 hours freezing time

Ingredients for approximately 2 pints (900 ml) of ice cream

stracciatella:

  • milk 21/8 cups (500 ml)
  • sugar scant 2/3 cup (120 g)
  • powdered skim milk 22/3 tbsp (20 g)
  • dextrose 1/2 oz (15 g)
  • stabilizer 1/8 oz (3.5 g)
  • cream 5 tbsp (75 g)
  • semi-sweet chocolate as needed

chocolate:

  • milk 21/8 cups (500 ml)
  • sugar 2/3 cup (130 g)
  • unsweetend cocoa 13/4 oz (50 g)
  • dextrose 1/2 oz (15 g)
  • stabilizer 1/8 oz (3.5 g)
  • semi-sweet chocolate 1/3 oz (10 g)

vanilla:

  • milk 21/8 cups (500 ml)
  • egg yolks 3
  • sugar 3/4 cup (150 g)
  • dextrose 1/2 oz (20 g)
  • powdered skim milk 22/3 tbsp (15 g)
  • stabilizer 1/8 oz (3.5 g)
  • cream 5 tbsp (50 g)
  • vanilla bean 1

Method :

  • Stracciatella
    • Heat the milk to 115° F (45° C) in a saucepan. Mix the sugar, powdered milk, dextrose and stabilizer and pour the dry mixture in a steady stream into the milk. Heat the milk to 150° F (65° C), add the cream and heat. Cool rapidly to 40° F (4° C) by putting the mixture in a container and immersing it in a bowl of water and ice. Refrigerate for six hours and then freeze in an ice cream machine, stirring until the mixture is no longer frothy but looks dry and not glossy (the time it takes depends on the ice cream machine used). As soon as the ice cream is ready, mix in the
      chopped semi-sweet chocolate.
  • Chocolate
    • Heat the milk to 115° F (45° C) in a saucepan. Mix sugar, unsweetened cocoa, dextrose and stabilizer and pour the dry mixture in a steady stream into the milk. Heat to 150° F (65° C) and add the semi-sweet chocolate. Cool rapidly to 40° F (4° C) by putting the mixture in a container and immersing it in a bowl of water and ice. Refrigerate for six hours and then freeze in an ice cream machine, stirring until the mixture is no longer frothy but looks dry and not glossy (the time it takes depends on the ice-cream machine used).
  • Vanilla
    • Heat the milk with the cracked vanilla bean to 115° F (45° C) and then remove the vanilla bean. Mix the sugar, powdered milk, dextrose and stabilizer and pour the dry mixture in a steady stream into the milk. Heat to 150° F (65° C), and add the cream. Cool rapidly by putting the mixture in a container and immersing it in a bowl of water and ice. Refrigerate for six hours and then freeze in an ice cream machine, stirring until the mixture is no longer frothy but looks dry and not glossy (the time it takes depends on the ice-cream machine used).