I’ve made do-it-yourself stracciatella gelato earlier than. I’ve additionally used the identical method with recent fig ice cream.
However now, in what could be the perfect variation on traditional stracciatella but… right here we’ve recent strawberry ice cream, creamy and fruity and flecked with darkish, bittersweet chocolate.
This isn’t stracciatella: that is strawcciatella. (Get it? Strawberry stracciatella? STRAW-cciatella. Lol. I crack myself up generally).
Whereas the inspiration for this ice cream might have come from a play on phrases, the flavour is well one among my favorites. The recent strawberry sings, there’s no denying who’s the star of the present right here. The chocolate, effectively, let’s simply name it the lead backup singer. Essential for the right concord of flavors that’s this ice cream.
The issue with most strawberry ice cream recipes is the dearth of strawberry taste. Cooked berries turn out to be flat and one-dimensional, and egg yolks will overpower the recent fruit with an undesirably richness that coats the tongue. Egg yolks are pretty for texture, and that’s why egg-based ice lotions are often my go-to for do-it-yourself ice cream; however in the case of fruit, that egginess is the #1 killer of the beautiful recent fruit taste.
So for this recipe, I went egg-free (and subsequently, heat-free). That’s proper, as a result of there aren’t any eggs on this recipe, no warmth is required to cook dinner and mood them. The ice cream base will be made in a blender in underneath 10 minutes. And but, the ultimate result’s surprisingly creamy, with no heavy egg taste to overpower the recent strawberry.
The key? Corn syrup (and please, don’t go away this out: it’s what retains this ice cream creamy in lieu of eggs.)
I used recent, native berries from the farmers’ market, and I like to recommend searching down the perfect berries doable for this recipe. Mainly, your ice cream will style like your berries. So should you purchase out-of-season, crispy white flavorless berries, your ice cream will replicate that lack of taste. You need berries which might be juicy, ripe and shiny purple all through. If it’s not strawberry season, you’re greatest off utilizing frozen strawberries, or making an totally different ice cream taste completely.
However since it’s strawberry season… hurry and make a batch of this now whereas the berries are good. After which freeze some extra berries to maintain making all of it summer season (and winter) lengthy.
The chocolate shards are made by drizzling a high quality stream of melted chocolate instantly into the nearly-finished ice cream. Because it churns, the chocolate freezes on contact and breaks up into high quality bits of crunchy chocolate. These high quality bits are what make this stracciatella versus chocolate chip. The distinction is within the texture: fairly than onerous bits of chocolate that interrupt the graceful creaminess of the chocolate, the shards are so high quality they virtually soften in your mouth.
I discovered the best method to do that is to place your melted chocolate (cooled to lukewarm) in a zip-top bag. Minimize off the tiniest piece of the nook and squeeze it straight into your ice cream maker. In case your ice cream maker doesn’t enable for this motion, you may as well drizzle the chocolate over high and stir it in to interrupt it up and incorporate it evenly all through.
In fact, you may as well make this ice cream sans-chocolate (although why you’ll ever do such a factor is past me). Chocolate and strawberry had been made for one another, with that mixture you actually can’t go flawed.
- 16 ounces recent or frozen strawberries
- 1 1/four cups complete milk
- 1 cup heavy cream
- half of cup gentle corn syrup
- half of cup granulated sugar
- half of teaspoon salt
- 1 tablespoon limoncello liqueur or 1 teaspoon lemon juice
- four ounces darkish or bittersweet chocolate (60-70%), finely chopped
- Wash and hull recent strawberries. For frozen berries, you need them to be largely thawed, reserving the juices.
- Puree berries till clean. Measure out 1 half of cups of strawberry puree. Any extra will be reserved for an additional use.
- Return measured puree to blender together with milk, cream, corn syrup, sugar, and salt. Mix on low pace till clean. Add limoncello or lemon juice if desired, to style.
- Pour ice cream base right into a bowl; cowl and refrigerate in a single day till fully chilled.
- The following day, pour ice cream base into ice cream maker and churn based on producer’s directions.
- Whereas ice cream is churning, soften chocolate till clean; let cool to lukewarm. Switch to a zip-top sandwich bag.
- When ice cream is the consistency of sentimental serve, snip off the tiniest finish of the zip-top bag. Drizzle melted chocolate into ice cream because it churns; it’ll freeze immediately after which break aside into chunks. You may as well drizzle in chocolate after which stir by hand as effectively, till a lot of the chocolate is gone.
- Switch ice cream to a freezer secure container, drizzling extra chocolate if desired between layers and on high. Freeze in a single day till agency.