La gourmande: stracciatella ice cream

Issues (acoustic) – Julia Michaels

Coucou,

When I posted my article on Monday, I mentioned a slow comeback, a slow life and because of that a new recipe only on Friday. Well, we are Friday, yay! We are Friday indeed, exams results are in, a new year is slowly coming and the whole country is going to be back at work again, schoolchild and workers but what about our summer carefreeness? Let’s not forget it! Let’s not put our heads into work, stress and awful things. I have an idea to keep my summer spirit in place, to keep that carefreeness and slowness and I really try to do it everyday; en-joy the little things. Our today little thing is a pretty ice cream that I found in this book and made at my mum’s, it is a super yummy ice cream because of its vanilla-flavoured creaminess but also its crispy slivered chocolate…

Serve 600ml. 1/2 vanilla pod, 100ml milk, 80g caster sugar, 1 pinch of salt, 2 big egg yolks, 300ml single cream (with fat!), 1 tsp vanilla extract, 100g of your favourite chocolate, dark or milk.

Prep: 15mn — Cook: 10mn — Cool: 30mn + overnight or at least half a day

You will need an ice cream maker for this super yummy ice cream.

In a pan, pour the milk, sugar and salt. Split the vanilla pod in two and keep only one side. Take the seeds with a knife point and add them along with the pod in the pan. Bring the pan to the boil and immediately take off of the fire, cover and let in infuse for 30mn.

Take off the vanilla pod and reheat the milk a little. In a large bowl, slightly whisk the egg yolks and pour the milk on it without stopping to whisk. Pour all the prep back in the pan and reheat it on a low heat, never stop whisking until it thicken.

Once thicken, pour your prep in a large bowl, make sure it is well mixed and add the vanilla extract. Cover with a cling film and let it in the fridge overnight if you can (best option) or at least half a day. It will allow it to cool completely.

Once the night is over, pour your prep in the ice cream maker and follow the instruction. I have the KitchenAid ice cream maker, I use for about 12mn, during this time I heat the chocolate in a bain-marie. Few minutes before the end of your ice cream maker program, and without stopping it, pour the melted chocolate on the ice cream. You will hear some cracks, that’s when the stracciatella is happening. It is possible that the chocolate form a patch, simply break it with a spoon when you pour your ice cream in a box. So, once your ice cream is done, put it in a sealed box and voilà! Of course you can eat the ice cream right away it is delicious. What I do is: prep in the afternoon, prep in the fridge overnight and ice cream maker in the freezer overnight, the following morning I make the ice cream, put it in the freezer a little bit and eat it for lunch: perfect timing.

So, shall we keep our summer softness? Ice cream is not only for July and August, and anyway, do you thing that you’ll be able to say no to this gourmandise: stracciatella ice cream? Those little chocolate cracks mixed with the vanilla-flavoured creaminess…

Des bisous

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