I’ve hardly published any ice cream recipes here on The Rose Table, which is pretty shocking since almost anyone who frequents my house eats homemade ice cream all the time. I’ll tell you why: I always have the ingredients on hand and I keep my ice cream maker bowl in the freezer so it’s literally always ready to go. If I don’t have time to bake a dessert, I always have time to whisk together some ice cream! This is best the day you make it but can be enjoyed for a few days after. If there’s any left!
Stracciatella means “little bits” in Italian. Have you ever wondered how stracciatella chocolate is so impossibly thin? It’s because it actually isn’t any sort of chocolate chip. It’s melted chocolate that hardens the instant it hits ice cream. It’s actually really simple to make at home. Just melt chocolate, spoon it into a ziplock baggy, cut off the tip, and drizzle into the ice cream maker in ribbons when your ice cream is almost finished churning. It’s that easy!
Stracciatella Ice Cream
1 cup of milk
1 cup of heavy cream
1/2 cup sugar
1 tsp vanilla
4 oz semi-sweet baking chocolate (I’m partial to Ghirardelli), melted
- Whisk together first four ingredients.
- Churn in ice cream maker according to the directions. (Mine churns for about 30 minutes.)
- When ice cream is nearly finished churning, scoop melted chocolate into a ziplock baggy, cut off a small tip, and squeeze ribbons into the ice cream as it churns.