I know it’s the middle of winter but I’m one of those crazy people who thinks Ice Cream is a food group and should be enjoyed regularly in any season! My fondest memories of traveling to Paris to visit my son in college are the ridiculous amount of trips we made all over town seeking out the best gelato…I tried the Stracciatella, Amorena and Pistache at each shop we visited, those are my three favorites. This is my best attempt thus far at recreating Stracciatella. You can easily add the Stracciatella to any flavor of ice cream you choose to make, it also goes beautifully in a cherry almond ice cream!
Coffee Almond Stracciatella
Ice cream base:
2 cans full fat coconut milk
1/2 cup coconut palm sugar (or equivalent sweetener of choice)
2 Tbsp. instant coffee (I used 2 packets of Starbucks Via)
4 egg yolks
1/4 tsp liquid stevia
2 Tbsp. dark rum (optional)
3/4 cup sliced almonds, lightly toasted
4 ounces dark chocolate, coarsely chopped and melted
Heat the coconut milk, sugar and instant coffee in a medium saucepan over medium heat. Stir until the sugar and coffee are dissolved and the mixture reaches 170 degrees. In a separate bowl whisk together egg yolks, stevia and rum until smooth. Temper the egg yolks by slowly adding 1 cup of the hot coconut milk mixture to the bowl while whisking continuously. Slowly add the tempered yolks back into the remaining coconut milk mixture, stirring or whisking constantly. Continue to heat the coconut milk mixture until it reaches 180 degrees, it will be steaming but not quite boiling. Pour the mixture though a mesh strainer into a bowl set over ice water and cool for 10-15 minutes, stirring occasionally. Remove from ice bath, cover and chill in the refrigerator for at least 3 hours. Pour chilled mixture into ice cream maker and churn according to manufacturers directions.
During the last few minutes of churning add the sliced almonds and then the dark chocolate (stracciatella).
Stracciatella – melt dark chocolate over low heat or in the microwave until smooth. Drizzle a very thin stream of the warm chocolate into the ice cream during the last few minutes of churning. If the chocolate is clinging too much to the dasher you can drizzle the chocolate over the ice cream as you layer it into the storage container, stirring it slightly while you are pouring.
When the ice cream is finished churning and mix-ins have been added transfer to a chilled air tight container and place in the freezer until firm (about 2 hours), recipe makes about 1 quart.