Stracciatella Ice Cream

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What do you do when your dad comes back from the farm with a dozen free range organic farm fresh eggs?

You go mad!

Baking mad..

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You make tasty scrambled eggs for breakfast and then test out as many recipes as the ingredients in the kitchen and your mum can allow. Some recipes flop. Like the white chocolate, macadamia nut and cranberry cookies. (I’m working on it) And others stress you out because they’re just a little too cumbersome for your lazy self to actually finish making. Like the “Mediterranean” quiche. (“Mediterranean” is a difficult word to spell. And also a work in progress) And others, although they aren’t quick to make, are relatively simple and actually pretty fun to make. Especially when you know the end result is gonna be some tasty as F homemade ice cream. Like the stracciatella ice cream. And you make stracciatella ice cream because you asked your friends what flavour ice cream to make and that is what they said. So here you go, friends: Stracciatella ice cream.

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This recipe does require an ice cream maker but you could definitely make it without one. Once you’ve made the ice cream “batter” just put it in whatever vessel you would like to store it in and leave it in the fridge to cool for a few hours or overnight then place it directly into the freezer. Take it out of the freezer and stir it real well with a fork to get rid of any ice crystals every half hour or so for about 4-5 hours or however long it takes to set. Just before the ice cream sets completely, drizzle the melted chocolate into the ice cream and stir the ice cream as the chocolate almost immediately hardens and breaks into tiny shards then drizzle some chocolate on top to look nice.

Stracciatella Ice Cream

Ingredients
  • 2 large egg yolks
  • 100g vanilla sugar*
  • 1 heaped tsp cornflour
  • 570ml full cream milk
  • 180ml cream
  • 1 tbsp liquid glucose*
  • 1 tsp vanilla extract
  • 113g dark chocolate
  • 2 tsp canola/sunflower oil (any neutral flavoured oil)
Method
  • In a bowl whisk the egg yolks, vanilla sugar and the cornflour until pale. Then whisk in the milk.
  • Place contents of the bowl into a medium sized pot and place on a medium heat and stir. Add the liquid glucose and stir constantly until the mixture thickens and is thick enough that when you coat the back of a spoon with it and draw a line in the middle with your finger the line stays.
  • Remove from heat and stir in the cream and vanilla extract.
  • Place mixture in the fridge to cool for a few hours but preferable overnight.
  • When you are ready to make the ice cream break the chocolate into pieces into a bowl, add the oil and place it in the microwave to melt stirring every 30 seconds until completely melted. Place the ice cream “batter” in your ice cream maker and churn according to the manufacturer’s instructions.
  • Just before the ice cream is completely set drizzle in the melted chocolate while it is still churning to break the chocolate up into whispy shards.
  • Once the ice cream is set place it in a container and drizzle on the remaining melted chocolate and freeze for 1-2 hours or until ready to serve.

Notes

  • *If you do not have vanilla sugar then just use normal white sugar, granulated or castor. It doesn’t matter.
  • *You can find liquid glucose at any bakers shop. There’s a lovely one in Windhoek located in the Northern Industrial area and sometimes Superspar at Maerua Mall has it too.

 

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