Friday, June 19, 2015


My dad is a firm believer that mint chocolate chip ice cream is for "sissy's" (his words, not mine) and that the only way to enjoy chocolate chip ice cream is if it's vanilla, and only vanilla. Meanwhile, whenever my dad would make an outrageously ridiculous comment like that, my mom, my four sisters and I would all immediately get into a heated battle that went far beyond ice cream flavors.
Truthfully, mint chocolate chip is one of my absolute favorite flavors of ice cream, and I intend on making it soon. But as an homage to my dad, and all the non-sissy's of the world, this one's for you. Happy Father's Day dad!
Have you ever had Italian gelato (called Stracciatella) and wondered how the chocolate "chips" were perfect little flecks? I thought they used shaved chocolate, but actually they pour melted chocolate into the almost-finished ice cream while it's still churning. The coldness of the ice cream hardens the chocolate, while the churning breaks it up into little pieces. And that, my friends, is the method I used in this amazing ice cream. So instead of biting into a large, frozen chalky chocolate chip, these little chocolate flakes melt on the tongue as the vanilla ice cream melts with it. It's sooooo good.

get all the bowls out and prepped before making the custard- it'll make your life so much easier.
keep the slightly cooled chocolate close by
(please ignore the burnt spatula handle) 

Vanilla Chocolate Flaked Ice Cream (or Stracciatellia)
Recipe barely adapted from The Perfect Scoop, by David Lebovitz
Makes 1 quart

Recipe Notes-
- This is the real deal ice cream, made into a cream and egg custard it’s rich, delicious and works every time. It also works beautifully with any mix-ins, topping or syrup. Feel free to omit the dark chocolate to just have good ol’ fashioned vanilla.

1 Cup whole milk
¾ Cup sugar
2 Cups heavy cream, divided
pinch of salt
6 Large egg yolks
 2 tsp. vanilla extract

4 oz. dark chocolate, melted and cooled slightly

1. Warm the milk, sugar, 1 cup of the cream and salt in a medium saucepan. Heat on medium just until the edges start to simmer.
2. Pour the remaining cup of cream into a large bowl and set a mesh strainer on top.
3. In a separate medium bowl, whisk together the egg yolks. Slowly ladle the warm mixture into the egg yolks, whisking constantly. Then, scrape the warmed egg yolks back into the pan.
4. Stir the mixture constantly over medium heat with a heat-proof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (note: do not let this boil! This step takes about 5-8 minutes, so be patient and let it thicken gradually or it will curdle).
5. Pour the custard through the strainer and stir it into the cream. Add the vanilla and mix. Place a piece of plastic wrap directly on top of the custard and then refrigerate until cold.
6. Once the mixture is thoroughly chilled, freeze the custard according to your ice cream maker manufacturer’s instructions. Once the ice cream is almost done churning, slowly pour in the melted chocolate while the ice cream maker is on the lowest setting. The poured chocolate will turn into little flakes once it hits the cold, churning cream. Place in a freezer-safe container and press a piece of wax paper directly on the ice cream to prevent ice crystals from forming. Freeze and enjoy!

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