Wednesday, May 19, 2010

Recipe: Homemade Stracciatella Ice Cream

Thanks to Lottie and Doof for inspiring me to finally break out my new ice cream Kitchenaid attachment. I've been craving gelato as of late but can't ever get Mr. AT to bring his wallet on our dog walks so we can grab gelato on the way home - apparently that is antithetical to getting exercise. Says who?!

Turns out making ice cream is a 2-day effort. First off, at least for my ice cream maker you have to have the bowl itself frozen, which takes 15 hours. Then you make the base, which has to chill for another 6 hours. So indulging your sweet tooth takes a serious time investment!

Never heard of Stracciatella? It's basically vanilla with hard ribbons of chocolate - an Italian favorite. This recipe was straight-forward enough, but my only road bump was trying to melt the chocolate in a pot and then a microwave because it wasn't getting liquidy enough and eventually it turned solid all over again. Who knew? So we started from scratch in the microwave and it worked out perfectly!

Three days later we're still scarfing it down after dinner - sooooo good! The vanilla is super creamy and rich and so much better than the usual store bought vanilla. But it's the crunchy ribbons of chocolate that do me in. Heaven!

Now the only question is what flavor to try next!

Stracciatella Ice Cream

Vanilla Ice Cream (The Perfect Scoop, David Lebovitz)

  • 1 cup whole milk
  • 2/3 cup sugar
  • 2 cups heavy cream
  • Pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • 6 large egg yolks
  • 3/4 teaspoon pure vanilla extract
Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Scrape seeds from the vanilla bean into the warm milk and add the bean. Cover, remove from heat, and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean and freeze the mixture in your ice cream maker according to manufacturer’s instructions.

  • 4 ounces semisweet chocolate, melted
Remove the vanilla ice cream from the machine and drizzle the chocolate into the frozen ice cream by hand while you layer it into the storage container, breaking up chunks as you stir.



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