Stracciatella Ice Cream Recipe
This Stracciatella Ice Cream Recipe blends a vanilla ice cream base with crackled ribbons of dark chocolate, created by drizzling melted chocolate into the churning ice cream. The feather-light crunch in every bite will have you coming back for more!
Stracciatella Ice Cream
I’ve never been to Italy—have you? But if I ever get the chance, you can bet I’ll be indulging in all the bread, pasta, and stracciatella gelato I can handle. Until then, I’m bringing a taste of Italy to my own kitchen!
I must admit. The simplicity of adding a chocolate drizzle to churned vanilla ice cream is shockingly elegant – as is the term, stracciatella. Impress your family and friends and serve THIS ice cream the next chance you get.
Why This Recipe Works:
- SIMPLE INGREDIENTS – This recipe uses simple ingredients to create an unforgettable ice cream recipe that came straight from Italy.
- ARTISANAL TECHNIQUE – Its preparation requires precise timing and temperature control to get those perfect, irregular chocolate slivers—not chunks, not chips, but something in between.
- INCREDIBLE MOUTHFEEL – Stracciatella ice cream has a creamy, smooth mouthfeel punctuated by crisp, delicate shards of chocolate that melt quickly on the tongue.
What You’ll Need:
- egg yolks
- granulated sugar
- whole milk
- heavy cream
- vanilla extract
- kosher salt
- dark chocolate
How to make Stracciatella Ice Cream:
Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
NOTE: If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Step 2
Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.
Step 3
Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
Step 4
Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.
Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use.
Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Step 6
Drizzle chocolate. During the last few minutes of churning the ice cream, snip off the end of the bag of chocolate and drizzle into the bowl while it’s churning.
Step 7
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. Smooth it evenly to all sides of the container.
Step 8
Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
NOTE: You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.
Recipe Tips:
- Freeze the KitchenAid attachment at least 15 hours before using.
- Chill the liquid ice cream mixture until VERY COLD, around 3-4 hours or overnight.
- Don’t overfill the bowl so that the ice cream has room to expand as it is freezing.
- Start the mixer (with attachments) on low before adding the liquid ice cream mixture.
- Let the mixture churn until it thickens and starts to rise to the top of the bowl.
- Transfer ice cream to a freezer-safe container to freeze for a couple of hours before serving.
Recipe FAQs:
Stracciatella ice cream was invented in the early 1960s by Enrico Panattoni at the La Marianna gelateria in Bergamo, Italy, inspired by the traditional Roman egg-drop soup of the same name. He created it by drizzling melted chocolate into churning vanilla gelato, forming delicate flakes that gave the dessert its signature “shredded” texture.
Use good-quality dark chocolate, ideally 60–70% cacao. Avoid chocolate chips, as they don’t melt and flake properly.
An ice cream maker helps achieve a smooth, airy texture and is ideal for authentic stracciatella. However, no-churn versions can be made using whipped cream and condensed milk with good results.
While classic stracciatella uses a neutral or vanilla base, you can experiment with subtle flavors like coffee, almond, or just a hint of chocolate – just be sure they don’t overpower the dark chocolate.
Add the chocolate in the last 2–3 minutes of churning, once the ice cream has thickened to soft-serve consistency.
Other Delicious Ice Cream Recipes:
We’re constantly trying new flavor combinations to bring you fun and delicious flavors! Here are a few of our favorites.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Stracciatella Ice Cream Recipe
Ingredients
- 4 large egg yolks
- 1 cup granulated sugar – divided
- 2 cups whole milk
- 2 cups heavy cream
- 1-2 Tablespoons vanilla extract
- pinch of salt
- 6-8 oz. good quality dark chocolate – chopped
Instructions
- Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan, the remaining sugar, and heat liquid back to 165 degrees. The mixture should be thick and easily coat the back of a spoon.4 large egg yolks, 1 cup granulated sugar, 2 cups whole milk
- Combine ice cream base. In a large bowl of 8-cup measuring cup, combine the tempered egg mixture, heavy cream, vanilla extract, and salt. Whisk well to combine.2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
- Chill liquid ingredients. Place the liquid in the refrigerator and chill until VERY COLD, approximately four hours. You can chill it overnight as well.
- Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use.6-8 oz. good quality dark chocolate
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled (and whisked!) ice cream mixture into the bowl (the attachment) while it’s running. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
- Drizzle chocolate. During the last few minutes of churning the ice cream, snip off the end of the bag of chocolate and drizzle into the bowl while it’s churning.
- Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. Smooth it evenly to all sides of the container.
- Freeze. Immediately place the ice cream in the freezer for several hours to firm up. It will be soft right after churning and needs to be frozen for awhile for best results.
Notes
- You can use this recipe in another 2-quart machine. If you have a different size machine, you’ll need to adjust the quantity of the liquid mixture.
- If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
This is an awesome ice cream recipe! I love the vanilla flavor of the base, and the crispy chocolate ribbons were delightful! So much better than just plain chocolate swirls. 5/5!
I’m so glad you enjoyed this ice cream recipe, Cathy!
I love all of your ice cream recipes, but this one is on my favorite list!
Same!