Ice Gelato Stracciatella

straciatella glace a la vanille

Ice Gelato Stracciatella

Who doesn’t love the ice cream Stracciatella ice cream from the sweetness which comes to us from Italy, the gelato Stracciatella ice cream is a ice Italian the texture is soft, creamy and mild that it sprinkles of chocolate melted in the tenderloin still hot on the ice and that the thermal shock causes small chips of chocolate and a melt in the mouth.

I usually prepare my ice cream without ice cream and without eggs, I made an exception for it, which is a base of custard that gives it a smooth, creamy texture.

It’s not quite summer, but the beautiful sun soaked day we are pushing to prepare from time to time, homemade ice cream, especially that this time it’s the full season of gardening and after a few hours of forced labour 😉 the ice is welcome. I drizzled caramel syrup is a pure delight.

creme glacee straciatella facon gelatino

Ice Gelato Stracciatella

In a saucepan, pour the milk, cream, sugar and corn syrup. Cook gently at medium heat, stirring regularly until the sugar dissolves and the mixture just begins to boil.

Stir in the vanilla seeds. Remove from heat cover and let steep 30 minutes.

In a bowl, whisk the eggs yolks and return the milk to heat up.

Gently pour the milk onto the yolks of eggs.

Pour the mixture into the saucepan and cook over medium heat while stirring constantly until the mixture thickens and coats the back of the wooden spoon.

Pour into a large bowl and let cool to room temperature before pouring into a tray in a metal freezer or like me an aluminium mould deep. Place in freezer for 3 hours (every 30 minutes out and using a plunging mixer, or a fork, scrape well so that crystals do not form).

At the end of 3 hours to melt the dark chocolate with the butter, let cool slightly and pour into a ziploc bag, cut the end and make a zigzag pattern on the surface and using a fork to swirl the heat shock will solidify the chocolate as this will cause chocolate chips. Repeat the same procedure several times. Place in freezer overnight.

Enjoy !

Glace Gelato Stracciatella recette italienne

Ice Gelato Stracciatella, Italian recipe

4.6 from 7 reviews

Ice Gelato Stracciatella

Author:

Recipe Type: Ice

Cuisine: Italian

Time Prep:

Cooking time:

Total time:

Serve: 4

  • 2 cup whole milk
  • 1 cup of liquid cream thick
  • ⅔ Cup sugar
  • 1 c-a-tablespoon of glucose syrup
  • 1 vanilla pod
  • a pinch of salt
  • 3 egg yolks
  • 30 g of butter
  • 110 g dark chocolate of good quality
  1. In a saucepan, pour the milk, cream, sugar and glucose syrup. Cook gently at medium heat, stirring regularly until the sugar dissolves and the mixture just begins to boil.
  2. Stir in the vanilla seeds. Remove from heat cover and let steep 30 minutes.
  3. In a bowl, whisk the eggs yolks and return the milk to heat up.
  4. Gently pour the milk onto the yolks of eggs.
  5. Pour the mixture into the saucepan and cook over medium heat while stirring constantly until the mixture thickens and coats the back of the wooden spoon.
  6. Pour into a large bowl and let cool to room temperature before pouring into a tray in a metal freezer or like me an aluminium mould deep. Place in freezer for 3 hours (every 30 minutes out and using a plunging mixer, or a fork, scrape well so that crystals do not form).
  7. At the end of 3 hours to melt the dark chocolate with the butter in a bain-marie or in the microwave, let cool slightly and pour into a ziploc bag, cut the end and make a zigzag pattern on the surface and using a fork to swirl the heat shock will solidify the chocolate as this will cause chocolate chips. Repeat the same procedure several times. Place in freezer overnight.

3.5.3208

 

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