Stracciatella ice cream with chocolate chips
Rich in dairy fats and provides a softer creamy texture thanks to stracciatella cheese. Dark chocolate adds a rich flavor and a pleasant contrast without excessive sweetness.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (250 g). Mix milk (500 g), cream 20% (200 g), dry milk (50 g), finished condensed milk (250 g), ice cream stabilizer (6 g), and salt to taste until smooth.
Heat the base to 85 °C and thoroughly blend with an immersion blender. Quickly cool to 30-35 °C, add stracciatella cheese (150 g), and blend the mixture gently again to distribute the cheese pieces evenly. Cover with plastic wrap in contact and chill for 4-6 hours.
Chop 85% chocolate (90 g) into fine crumbs, fold it into the chilled base, and immediately pour the mixture into molds. Freeze for 6-8 hours at -18 °C until a firm creamy texture is achieved.
Stracciatella cheese gives a creamier taste and a light fibrous texture. If you want more pronounced pieces, fold in some cheese after cooling without using a blender.
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