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Francisco Migoya

Stracciatella Ice Cream

Italian Chocolate Chip Ice Cream

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 3.31 kg / 7 lb 4.75 oz / 73.56%

Method

  1. Make the ice cream base according to the Modern Ice Cream Method.
  2. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
  3. 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

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