Coffee Stracciatella Ice Cream
November 20, 2011
"Stracciattella ice cream has fine bits of chocolate throughout, which results in a smooth texture with just the slightest crunch in every bite. I wanted something different from a vanilla based ice cream so I used a coffee based ice cream. It turned out so delicious I just had to share."
- Serving Size: 1 (126.6 g)
- Calories 324.9
- Total Fat - 22.4 g
- Saturated Fat - 13.6 g
- Cholesterol - 63.3 mg
- Sodium - 98.1 mg
- Total Carbohydrate - 30.7 g
- Dietary Fiber - 0.7 g
- Sugars - 26.9 g
- Protein - 3.2 g
- Calcium - 104.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Combine sugar, half and half, milk, and instant coffee or espresso granules until sugar is completely dissolved - can do this in a blender or by hand.
When sugar has dissolved completely, add in the heavy cream and stir by hand till everything is combined thoroughly.
Pour mixture into ice cream machine and churn according to the manufacturer's instructions.
During the last 5 minutes of churning prepare chocolate to drizzle into ice cream.
To prepare chocolate - melt in microwave in a small bowl from which you can pour it out in a thin stream into the ice cream.
If chocolate is not able to stream when melted add in 1 tablespoon of butter to the chocolate and quickly give it a zap in the microwave to help incorporate it.
If your chocolate is still not pourable repeat with remaining tablespoon of butter. By now it should not require anymore butter and should be able to pour in a thin stream easily.
Pour chocolate in a thin stream into ice cream machine while it is still churning.
It won't look like anything is happening right away but as it churns a bit more the chocolate breaks up and incorporates throughout the batter nicely.
You can serve it soft style or freeze for at least 2 hours in an airtight container before enjoying.
Note: Instant coffee granules are more bitter than espresso, so use your preferred type in this recipe.
Tips & Variations
No special items needed.