A twist on a classic Italian stracciatella ice cream. Creamy olive oil ice cream made with extra virgin olive oil and flecked with semi-sweet chocolate bits!
The Italian word, stracciatella, means “little shreds” and describes the chocolate incorporated into the ice cream. You achieve this by slowly drizzling melted chocolate into the ice cream just before it is finished churning. As the melted, slightly warm chocolate hits the frozen ice cream, it immediately sets and hardens into small little flakes. It sounds complicated, but it is easy and straight-forward.
- 1 and 1/3 cup whole milk
- 1/2 cup (100 grams) granulated sugar
- pinch of sea salt
- 1 cup heavy cream, chilled
- 6 large egg yolks
- 1/2 cup De Rustica extra virgin olive oi, Estate Medium
- 2 ounces semi-sweet chocolate, broken into small pieces
- 1 tablespoon unsalted butter
- Combine the whole milk, granulated sugar, and salt in a medium saucepan. In a large separate bowl, whisk together the egg yolks. Set aside.
- Place the milk mixture over medium-low heat and heat until just barely beginning to simmer. Remove from the heat and slowly temper the milk mixture into the egg yolks, whisking continuously as you pour. Place ice cream base back in the saucepan, and heat over medium-low heat, stirring continously, until the mixture coats the back of a wooden spoon.
- Place the heavy cream in a large, clean bowl or container (that can easily be set over an ice bath for cooling). Once the ice cream base is thick, pour it through a fine-meshed sieve over the cream. Whisk mixture together. Slowly whisk the olive oil into the ice cream base–pouring the oil in a thin stream with your other hand as you whisk. Place mixture over an ice bath, stirring every 10 minutes or so, until the base has cooled. Place ice cream base in an airtight container and set in the refrigerator until it has completely chilled.
- Churn ice cream in an ice cream maker according to the manufacturer’s instructions. As the ice cream is churning, prepare the chocolate. Combine the chopped chocolate and butter in a small microwave-safe bowl. Microwave at 15 second increments, stirring between each increment, until the chocolate and butter have melted and are smooth [be careful not to over-heat, as it will cause the chocolate to get grainy]. Scrape the melted chocolate into a small Ziploc bag. You want the chocolate to stay warm (if necessary, place closed bag in a bowl of warm water as the ice cream finishes churning).
- In the last few minutes of churning, snip a very small hole from of the bottom corners of the Ziploc bag and slowly drizzle the chocolate in a thin stream into the ice cream as it is churning. Usually, I’ll reserve a tiny bit of chocolate for drizzling over the top of the ice cream before I freeze it.
- Place the ice cream in an airtight container, cover the surface of the ice cream lightly with parchment paper or plastic wrap. Freeze the ice cream for a minimum of 4 to 6 hours, or until firm enough to scoop. Serve straight out of the container, or alternatively, you can drizzle the ice cream with a tiny bit of olive oil and sprinkle of sea salt!
Recipe from: (https://www.abeautifulplate.com/olive-oil-stracciatella-ice-cream/)