Quick Stracciatella
Quick Philadelphia-style Stracciatella based on cocoa-tinted vanilla
  • 400 ml (a little less than 2 cups) cream
  • 200 ml (a little less than 1 cup) milk
  • 125-150 gram sugar
  • 2 eggs
  • 100 gram dark chocolate, melted (70 % cocoa, preferably)
  • Pinch of salt
  • (optional) 1 tablespoon cocoa powder of good quality
  • 1 teaspoon genuine vanilla powder of good quality
  • (optional) 1-2 tablespoons of Kahlua coffee liquor or equivalent
  1. Whisk the eggs and whip together with the sugar.
  2. Add the milk and the cream, the salt, the vanilla powder (and the cocoa powder and the coffee liquor, if using).
  3. Churn in your ice cream machine until almost ready.
  4. Melt the chocolate and drizzle it (in a slow, thin stream) into the (still churning) vanilla ice cream. Watch the chocolate solidify break up in brittle shreds.
  5. Enjoy fresh, or store in a freezer-safe container, covering the ice cream with plastic film before putting on the lid.
Unlike "classic" Philadelphia-style ice cream, this recipe contains eggs. If you do not want to use raw eggs (or any eggs), feel free to omit them - that will, however, affect the consistency of the ice cream, making it all the more recommended to enjoy the final ice cream as fresh as possible. As noted, if you prefer a "pure" vanilla base, do exclude the cocoa-powder and the coffee liquor, and instead add another teaspoon of vanilla powder. If you still would like to use some alcohol to make the ice cream softer (in case you plan on saving it in the freezer for later eating), you could instead use some neutral alcohol, like vodka.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/06/quick-stracciatella/