I scream, you scream, we all scream..............
For a stracciatella ice cream dish!!!

Click on me!!!
This stracciatella ice cream dish is one of the classic and most beloved flavors in the Italian ice cream tradition. For this delicieuse recette you only need a few ingredients:

350 millilitres of milk
250 millilitres of heavy cream
150 grams of granulated sugar
100 grams of dark chocolate

However, since the recipe is tres simple you must use products with ze best quality. Such as fresh whole milk and fresh heavy cream. Don't even try to use skim milk, long-life milk or powdered milk. It's not cheap but will pay you back in taste.

What makes Stracciatella ice cream so very special is the combination of textures. The creaminess of the ice cream works amazing with the crunchiness of the chocolate. This recipe will show you how to make it at home without an ice cream maker.

Prep Time = 5 1/2 hours
Cooking Time = 5 minutes
Servings = 6 to 8 people

Useful Kitchen Tools:

Gelato container, optional but useful
Ice cream scoop
Non-stick stainless steel double boiler
Stand mixer of electric whisk
Sharp knife or chocolate grater

Lets get into it!

Step 1: Place the sugar in a saucepan and add the milk. Stir with a wooden spoon and cook over low heat for about 5 minutes, being careful not to let it boil. Transfer the mixture to a stainless steel bowl with lid. Let it cool in the refrigerator for about half an hour.
Step 2: Meantime whip the cream with the help of a stand mixer or an electric whisk.
Step 3: Then add the sugar/milk mixture that has cooled down and stir gently from bottom to top to combine.
Step 4: Pour the mixture into a gelato container and place it in the freezer for about 5 hours.Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.This step is necessary to prevent ice crystals from forming in the gelato and to obtain a creamy result. Of course, this is a slightly more labor-intensive process, but it is worth it!
Step 5: About halfway through the procedure described in step 4, when the gelato is already dense but still very soft, add the chocolate. So, first chop the chocolate into small pieces and then melt it in a double boiler.Finally, pour it slowly, while still warm, into the gelato container. Spread evenly. On contact with the cold gelato, the chocolate solidifies. Stir to break up the chocolate crust.Once the chocolate is mixed with the gelato, you can put it back in the freezer. Let it solidify again for the remaining time, always stirring every 30 minutes.

Enjoy!!!!