Stracciatella Ice Cream Recipe

A cone of two scoops of stracciatella ice cream in a container.

5 from 2 votes

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!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, stracciatella ice cream recipe

Prep Time 25

Cook Time 25

Chill Time 6

Total Time 6 50

Servings servings

Calories 494kcal

Author Sue Ringsdorf

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.

Nutrition