Stracciatella Ice Cream

Basic preparation 1. break the chocolate into pieces and heat with the milk and 100 g of whipped cream in a hot water bath until the chocolate is melted.

Remove the saucepan from the stove and whisk until smooth, then cover and cool at room temperature.

3. whisk the remaining whipped cream into the cooled chocolate cream.

Preparation in the ice cream professional 4. put the chocolate mixture in the refrigerator with the lid closed for 1 hour or in the freezer for 15 minutes.

Fill the ice cream mixture into the cooled container of the ice cream maker and freeze for 15 minutes.

Now mix the grated chocolate into the ice cream with a wooden spoon. 7.

Freeze the mixture for another 15 minutes. If necessary, refreeze the ice cream for a few minutes in the ice cream container, turning off the mixer.

Preparation in the freezer Prepare the chocolate cream as described above. Whip the remaining whipped cream until stiff and carefully fold into the cooled chocolate cream. Fill the ice cream mixture without the grated chocolate into a shallow freezer container and freeze with the lid closed in the freezer for 2 hours at a minimum of -18 °C. Next, fold in the grated chocolate. The ice cream mixture then solidifies in the freezer for 4-5 hours with the lid closed. During this time, be sure to gently stir the mixture three or four times with a fork. Put the ice cream in the refrigerator for about 10 minutes before serving.

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