Stracciatella Ice Cream
Ingredients
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- 1
Prepare a vanilla crème anglaise base: milk + cream + sugar + milk powder + stabilizer.
- 2
Cook with yolks to 83-85°C. Add vanilla. Strain through a chinois.
- 3
Cool down quickly to 4°C. Age 4-12h.
- 4
Melt chocolate + cocoa butter to 35°C.
- 5
Churn the vanilla base.
- 6
At the end of churning, pour in the melted chocolate in a thin stream.
- 7
The chocolate sets on contact with the cold and forms irregular flakes.
- 8
Extract right away. Store at -18°C.
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Per 100g
Allergens
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