+
0 (0)

Category: Desserts

Stracciatella ice cream

Stracciatella ice cream
(Ricardo DeAratanha/Los Angeles Times)

If there’s one dish that signifies summer, it’s probably ice cream. Be it a simple bowlful or carefully balanced scoops piled high in a sugar cone, this is the stuff of bright colors and vivid flavors, perhaps a little messy ... Read more

Total time: 20 minutes, plus freezing time | Makes a generous 1 ½ quarts.
  • 1 quart heavy whipping cream
  • Seeds from ½ vanilla bean
  • 1 (14-ounce) can condensed milk
  • ½ teaspoon salt
  • 1 cup bittersweet chocolate chips
  • 1 tablespoon canola or vegetable oil

Step 1In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the whipping cream to medium peaks, about 5 minutes. Add the vanilla seeds, condensed milk and salt and beat again to medium peaks, 2 to 3 minutes.

Step 2Spoon the ice cream base into a glass baking dish, flattening the top with a spatula. Cover the surface of the base with plastic wrap and freeze until the base begins to harden, 2 to 3 hours.

Step 3Place the chocolate chips and oil in a glass measuring cup and microwave, stirring every 15 seconds or so, until the chocolate is melted. When the ice cream is almost frozen, drizzle the surface with some of the melted chocolate, then stir the chocolate into the ice cream. Repeat, drizzling more chocolate and stirring it into the cold ice cream, until all of the chocolate has been added and the ice cream is flecked with bits of frozen chocolate.

Step 4Cover the surface of the stracciatella with a layer of plastic wrap and freeze until hardened.

Each of 8 servings:
Calories 717; Protein 9 grams; Carbohydrates 49 grams; Fiber 2 grams; Fat 58 grams; Saturated fat 35 grams; Cholesterol 152 mg; Sugar 46 grams; Sodium 241 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Strawberry pie
Corn tuiles with salt and pepper
Apple and Calvados crepes
Pecorino's pear and almond gratin (gratin di pere e mandorla)