Hello Ice Cream Lover! This recipe is my take on a classic Italian gelato flavor. It’s similar to a vanilla chip ice cream but instead of big frozen chunks of chocolate that can be hard to chew, the chocolate is melted and drizzled into the vanilla ice cream as it churns. The result is a delicate chocolate ribbon that’s broken up throughout the ice cream, giving it a perfect chocolate crunch.
Stracciatella Custard Ice Cream
- ¾ cup sugar
- ¼ teaspoon sea salt
- 8 large egg yolks
- 1 cup half and half
- 2 cups heavy whipping cream
- 1 Tablespoon high quality vanilla extract
- 4 oz bittersweet chocolate (I like to use Ghirardelli baking bars)
Set out a medium mixing bowl. Set a fine mesh strainer over the top of the bowl. Set aside.
Add sugar, salt, and egg yolks to a 4-quart saucepan. Whisk together. (I like to use a flat whisk for best results while making this recipe.)
Add half and half and heavy whipping cream to the saucepan. Whisk until combined.
Heat over medium to medium-high heat while whisking continually, so that the liquid doesn’t stick to the bottom of the pan. Whisk and heat until custard reaches 160 degrees. Remove from heat.
Immediately pour the custard into the bowl through the mesh strainer to stop the cooking.
Remove the strainer. Add the vanilla extract to the custard and whisk until completely combined.
Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
Refrigerate for 6 hours or overnight, until the custard is completely cold.
Churn cold custard in the ice cream maker according to your ice cream maker’s instructions, for about 25 minutes or until ice cream is thick and creamy.
During the last 10 minutes of churning, break the chocolate into small pieces and place them in a glass bowl. Microwave for 1 minute. Stir well then continue to microwave in 30 second intervals, stirring the chocolate very well in between each interval until chocolate is completely melted.
Pour the chocolate in a thin ribbon into the ice cream during the last two minutes of churning.
Work quickly to transfer ice cream to a freezer safe container(s). Cover and freeze.
Freeze ice cream for 2-4 hours or until completely frozen.