A Blog about food & drinks

Mint Stracciatella Ice Cream

Mint Stracciatella Ice Cream

 

Mint Stracciatella Ice Cream

Stracciatella in Italian means "rags" or "shards" and it refers to the fine flakes of chocolate flecked throughout the ice cream. This is created by slowly streaming melted chocolate into almost frozen ice cream while it's churning. The result is millions of tiny crackly shards of rich dark chocolate in every bite. The texture is kind of like the "magic shell" stuff you get your soft serve dipped in but it's mixed into your ice cream - so good! The mint flavor for the base of this ice cream comes from steeping fresh mint leaves in milk and cream. 

Servings 6 people

Ingredients

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • pinch salt
  • 2 cups fresh mint leaves
  • 5 egg yolks
  • 3/4 cup semi-sweet or dark chocolate finely chopped

Instructions

  1. In a sauce pan, heat the heavy cream, whole milk, sugar, and salt over medium heat until the mixture comes to a simmer. Add the mint leaves and take off the heat. Let the mixture steep for 30 minutes. 

  2. Meanwhile, whisk the egg yolks in a medium bowl. 

  3. After 30 minutes of steeping, strain the milk mixture through a sieve set over a small bowl. Very slowly whisk the milk mixture into the egg yolks, taking care not to cook the eggs. 

  4. Add the milk and egg mixture back to the sauce pan and cook over medium-low heat, stirring constantly to ensure the milk does not scorch on the bottom of the pot. Cook until mixture is thick enough to coat the back of wooden spoon. 

  5. Transfer to a bowl set over an ice bath and chill for 20-30 minutes. Cover in plastic wrap and refrigerate for 4 hours or overnight. Freeze according to your ice cream makers instructions. 

  6. While the ice cream is churning, melt the chocolate in a bowl set over simmering water. When the ice cream is almost done, slowly stream in the melted chocolate. Scoop into another container and put in the freezer for at least an hour before enjoying.



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