With the stracciatella ice cream recipe you can also prepare a fabulous ice cream at home to enjoy with family or friends. Thanks to our ingredients you will obtain an ice cream equal to that of artisan ice cream shops.
Ingredients of the stracciatella ice cream recipe
- BASE 100 (STELLAMIX 100C.F.)
- 100g Sugar
- 230-250g Dextrose
- 20/30 GR (Optional) In case of use, reduce the dose of classic sugar
- Milk 1 liter
- Put 50-100g
- (Optional) Stracciatella - Pinguina Coating 80/100 g
Hot Preparation
- Mix the stellamix 100 c.f. cream base. with sugar
- Pour the milk into the pan or pasteurizer and begin the heating phase, stirring occasionally.
- When the temperature of the milk reaches around 50°C, add the base and sugar mixture previously obtained and mix continuously to achieve an excellent amalgamation of the contents.
- Heat the mixture to 85°C.
- During the cooling phase, from 85° to 75°C, add cream if desired.
- Cool the pasteurized Base to +4°C (the Base can be stored for a maximum of 3 days), then it is recommended to leave it to mature for approximately 6 hours.
- Churn with the ice cream maker.
- Variegate or cover with stracciatella paste at the end of creaming.
Cold Preparation
The base can also be prepared cold. Let it rest for about 30/40 minutes before creaming.
