Stracciatella Ice Cream

Name: Stracciatella Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 315 g / 11.11 oz / 7% egg yolks; 480 g / 16.93 oz / 10.67% sugar; 138 g / 4.87 oz / 3.07% milk powder; 16 g / .56 oz / .35% Stabilizer-Emulsifier Mix; 3.31 kg / 7 lb 4.75 oz / 73.56% milk; 180 g / 6.35 oz / 4% glucose powder; 60 g / 2.12 oz / 1.3% trimoline; 500 g / 1 lb 1.64 oz / 10% chocolate (74%), melted but cooled

Italian Chocolate Chip Ice Cream

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Ice Cream Base

3.31 kg / 7 lb 4.75 oz / 73.56%

Dessert
Gluten-free
ice cream
Vegetarian

Method

Make the ice cream base according to the Modern Ice Cream Method.
Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
Once the base has aged, churn to the desired consistency. Pour the chocolate into the base while it is still churning in the batch freezer. The optimal temperatur