Milkybar Stracciatella Ice Cream
This Milkybar stracciatella ice cream is the ultimate homemade ice cream for white chocolate lovers! There's Milkybar in the ice cream itself and frozen shards too.
Servings: 1 Litre
Equipment
- Ice Cream Machine
- Stick Blender
- Large Saucepan
- Mixing Bowl
- Sieve
- 1 Litre Container
Ingredients
Milky Bar Ice Cream
- 350 g Whole Milk
- 40 g Caster Sugar
- 20 g Glucose Syrup
- 15 g Skimmed Milk Powder
- Half A Vanilla Pod (Or 1 tsp Vanilla Paste)
- ¼ tsp Fine Sea Salt
- 60 g Egg Yolks
- 180 g Milkybar White Chocolate (See Notes)
- 250 g Double Cream
For The Stracciatella
- 90 g Milkybar White Chocolate
Instructions
White Chocolate Ice Cream
- Add the milk, 20 grams of the caster sugar, glucose, milk powder, vanilla and salt into a large saucepan then set over a low heat. Heat the milk until it's steaming hot but not boiling, whisking to dissolve the milk powder.If you're using a vanilla pod, scrape the seeds out & add both the pod and seeds to the pan.
- Whilst the milk is heating up, add the egg yolks and remaining 20 grams of sugar into a mixing bowl then whisk to combine.
- Next, chop the chocolate into small pieces then add into a large mixing bowl (separate to the yolks) and set to one side.
- Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.You'll need a digital food probe for this!
- Once the custard is cooked, pour it into the bowl of chocolate then leave to stand for 1 minute. If you've used a vanilla pod, remove this before pouring the custard into the chocolate.
- Gently whisk by hand, to melt the chocolate then whisk in the double cream.
- Give the custard a quick blend with a stick blender then pass through a sieve, into a container. Place a piece of baking paper (or clingfilm) onto the custard's surface then chill in the fridge overnight.
Churning
- The next day, pour the chilled custard into an ice cream machine & start churning.
- In the meantime, roughly chop the chocolate & place into a heatproof bowl. Set the bowl over a pan of barely simmering water then heat until just melted. Transfer the melted chocolate into a piping bag (cut a small hole in the end just before piping).You could also melt the chocolate in a microwave. The chocolate needs to be cool when you use it, so it's best to melt it as soon as you start churning.
- When the ice cream has reached soft serve consistency (the temperature of the ice cream will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst it is still churning. The chocolate will freeze into shards as it mixes through the ice cream.
- Once all of the chocolate has been piped in, continue churning for another 30 seconds then transfer the ice cream into a 1 litre tub.
- Leave to set in the freezer for a minimum of 4 hours then serve.
Salt Butter Smoke Magazine
Love seasonal cooking?
Issue 001 features over 20 original autumn recipes, seasonal features, preserving guides and beautiful photography.
Take a Look Inside →Notes
1. Ice Cream Machine - For this recipe, you'll need an ice cream machine. I use a compressor style machine but any type will work.
2. Milkybar - I developed this ice cream using milkybar, so I wouldn't recommend using another type of white chocolate as the sweetness and fat content might be different. I used milkybar buttons but the chocolate bar version will work too.
3. Glucose - Adding in a small amount of glucose syrup to the custard helps make our ice cream easier to scoop. This is available in most supermarkets.
4. Milk Powder - Make sure to use skimmed milk powder, to avoid increasing the fat content of the ice cream. I use Marvel dried milk powder but any brand will work.
5. Milk & Cream - It's key to use whole milk and double cream for this recipe. If you're in the US, you can use heavy cream instead of double.
6. Storage - Homemade ice cream will keep in the freezer for up to 2 weeks. After this time, the texture can start to turn icy.
Enjoying This Recipe?
The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.