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Straciatella Ice Cream

A quick and easy ice cream that can be eaten on the same day

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Medium
Cost per serving::: Económica
Method:: 20 min.
Preparation:: 25 min.

Iker Erauzkin

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Iker Erauzkin

Ingredients

500 ml. whole milk
500 ml. liquid cream
Orange or lemon peel
150 gr. sugar
8 eggs
2 vanilla pods
100 gr. chocolate chips

Method

Boil the milk with the cream, fruit peel and vanilla pods. Once cooked, gradually fold in the eggs, previously beaten with the sugar. Now heat the mixture over a Bain Marie, stirring constantly until the mixture reaches 83ºC – the mixture will begin to give off a light white smoke. Remove from the heat. Beat well and let sit for a few minutes.
Freeze for 6-8 hours. To prevent crystallizing and for a firmer ice cream, beat well every hour during the freezing time with the help of a food processor. Include chocolate chips in the final blending.

Tip

You can also make a custard-based ice cream, adding pieces of fruit and/or a few drops of fruit liqueur, which will prevent the ice cream from freezing too much, and giving you a creamier ice cream.

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