Stracciatella ice cream

Stracciatella ice cream

Total: 6 hr 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 467 kcal
, Fat: 36 g
, Carbohydrate: 31 g
, Protein: 4 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream

2 dl milk
4 tbsp sugar
1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
3 dl cream, whipped until stiff


100 g chocolate, coarsely chopped
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How it's done

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Ice cream

Bring the milk, sugar and vanilla to the boil in a pan, stirring constantly. Pour the mixture into a stainless steel bowl and leave to cool. Carefully fold in the whipped cream using a rubber spatula. Cover and freeze for approx. 2 hrs., stirring 2-3 times.


Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Mix the chocolate into the ice cream mixture using a fork, return to the freezer for approx. 1 hr.

Good to know
Tip: If you are making the stracciatella ice cream in an ice cream maker, do not beat the cream until stiff. Freeze the ice cream mixture in the ice cream maker and mix in the melted chocolate towards the end.


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