Inspired by the popular Italian gelato flavor, we created the best homemade stracciatella ice cream recipe that is elegant and sophisticated, using French vanilla ice cream and shavings of the best French chocolate.
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Traveling in Italy
Gelato is everywhere in Italy, in shops and stands and restaurants. While in Rome, we were staying near Campo de’ Fiori in order to visit the farmers’ market in the square early in the morning. From Campo de’ Fiori it was only a short walk to Piazza Navonna, to find Mastro Cono, an artisanal gelato shop. There are gelato shops everywhere, but this is one of the best.
The flavors are intense and elegant. And stracciatella is one of the most popular. A rich vanilla gelato with flecks of chocolate throughout. It is traditionally made by drizzling a fine stream of melted chocolate into frozen gelato so that the chocolate hardens into tiny pieces when it contacts the cold gelato. This creates the marbling effect and distinctive flavor that have made stracciatella ice cream a favorite throughout the world.
Making the best Stracciatella Ice Cream Recipe
When we got back home, we were determined to make something similar. To create the best stracciatella ice cream recipe, we opted for a French ice cream instead of an Italian gelato base. The smooth gelato texture is difficult to achieve at home when made the authentic way, but the French version uses ingredients that keep it creamy. Then we added shaved Valrhona chocolate, an exceptional French chocolate. The traditional method of drizzling the melted chocolate into the ice cream did not work with the homemade version. Pouring warm chocolate into the cold ice cream caused the ice cream to melt too much, causing ice crystals to form and ruining the texture. To fix this, we shaved the chocolate to create the tiny pieces like those traditionally found in Stracciatella without melting it. Then froze these tiny pieces before adding them to the ice cream. This was not the commercial way of doing it, but we had the time and luxury of creating an artisanal ice cream instead of using the faster commercial method.
The most important thing is to start with the best ingredients. Brands matter – they vary in quality and can change the way a recipe comes out. So, whenever it makes a difference, we have listed the brands we used. We made the ice cream using our master ice cream method, and added the chocolate to it.
VALRHONA CHOCOLATE – Valrhona produces some of the world’s finest chocolate; unique, artisan quality chocolate with complex, balanced and consistent flavors. Their chocolate is responsibly sourced from growers with whom they have long term partnerships and they have committed to assisting producers, protecting the environment and promoting innovation. Chocolate production is one of the major causes of destruction of the rain forest, and long term partnerships with stable growers is good way of preventing this destruction.
crème fraîche – We use crème fraîche in the recipe to keep the ice cream from freezing solid. And to make sure it’s the best, we made it ourselves from Horizon cream and a real crème fraîche starter. It’s actually very easy. See the link to our recipe below.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
RECIPE
Equipment
- cooking thermometer
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 450 grams Horizon cream
- 85 grams corn syrup
- 2 eggs one egg and one egg yolk
- 70 grams Wholesome regenerative organic sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 50 grams Crème fraîche homemade from Horizon cream
- 1 Tablespoon vodka
- 1 Tablespoon Heilala pure vanilla paste
- 60 grams Valrhona chocolate Jivara 40% cacao. Shaved into tiny slivers and frozen
Instructions
PREPARE THE STORAGE CONTAINER
- Put a glass storage container in the freezer.
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and corn syrup.Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar, and salt. Into a small bowl, measure the crème fraîche, vodka and vanilla paste.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes on medium speed.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream, corn syrup and vanilla bean (if you are using one) to a simmer and simmer for 2 minutes, stirring to combine.
- Remove the vanilla bean from the cream. Switch the mixer to low speed and very slowly add the cream and corn syrup mixture.
- Continue whisking on low and add the crème fraîche, vodka and vanilla paste. Whisk just until combined.
- Refrigerate overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour into the ice cream maker and freeze according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer, cover, and put the container back in the freezer to harden for ten minutes. Sprinkle the shaved, frozen chocolate over the ice cream and fold in with just a couple of folds. Return the ice cream to the freezer overnight.
- Store in the freezer for up to a week.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
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Photos by Tony Fitzgerald Photography
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