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raspberry ripple stracciatella ice cream
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Raspberry Ripple Stracciatella Ice Cream

Raspberry ripple stracciatella is a next level ice cream flavour! Super creamy, packed full of dark chocolate shards & rippled with a punchy raspberry sauce.
Prep Time30 minutes
Cook Time15 minutes
Churning Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Italian
Servings: 6 People
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Stand Mixer
  • Digital Food Probe
  • Large Mixing Bowl
  • Medium Saucepan
  • Sieve
  • Piping Bags
  • 1 Litre Tub
  • Ice Cream Scoop

Ingredients

Ice Cream Base

  • 420 g Whole Milk
  • 250 g Double Cream
  • 120 g Caster Sugar
  • 40 g Glucose Syrup
  • 25 g Whole Milk Powder
  • 85 g Egg Yolks
  • ¼ tsp Fine Sea Salt
  • ½ Vanilla Pod Or 2 tsp Vanilla Paste

Raspberry Ripple

  • 300 g Frozen Raspberries
  • 2 tbsp Lemon Juice
  • 225 g Caster Sugar
  • A Pinch Of Sea Salt

Stracciatella

  • 65 g Dark Chocolate

Instructions

Ice Cream Base

  • Place the milk, cream, half the sugar, glucose, milk powder, salt & vanilla into a large saucepan.
    If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the cream is heating up, place the yolks & remaining sugar into the bowl of a stand mixer. Whisk on a medium speed until light & fluffy, around 4-5 minutes.
  • Once the cream is steaming, pour a third of it into the yolks, with the mixer running on a medium-low speed. Mix to combine then pour the now tempered yolks into the pan of cream & milk.
  • Cook 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.
  • Remove from the heat then pass into a bowl through a sieve. Leave to cool to room temperature, stirring regularly then cover the ice cream's surface with a piece of baking parchment & refrigerate overnight.

Raspberry Ripple

  • Place the frozen raspberries & lemon juice into a medium sized saucepan then set over a low heat. Cook, stirring regularly until the raspberries are soft & are starting to break down. This will take around ten minutes.
  • Next, stir in the sugar & salt then continue cooking gently until the sugar has dissolved.
  • Turn the heat up to medium-high & bring the raspberries to a boil.
  • Boil the sauce, stirring occasionally until it reaches a temperature of 104°c/219°f. This will take 5-10 minutes & the raspberries will have roughly reduced by half.
  • Remove from the heat, leave to cool slightly then pass into a bowl, through a sieve. Cool to room temperature 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 dark chocolate & place into a heatproof bowl.
  • When your ice cream has been churning for 15 minutes, heat the chocolate in a microwave for 20 second bursts (or over a bain marie) until just melted.
    Transfer the chocolate into a piping bag & cut a small hole in the end. Do the same with the raspberry sauce.
  • When the ice cream has reached soft serve consistency (it will be around -5°c/23°f), slowly pipe the chocolate directly into the ice cream, whilst still churning.
    The chocolate will freeze into shards as it mixes through the ice cream.
  • Continue churning for another 30 seconds.
  • Ripple time. First, pipe a generous amount of raspberry sauce into the bottom & around the sides of the tub.
    Next, add in a spoon of ice cream then pipe some sauce on top. Use a skewer or the end of a spoon to swirl the raspberry through the ice cream.
    Repeat this process until you have used up all of the ice cream & raspberry sauce.
  • Leave to set in the freezer for a minimum of 4 hours then serve.

Notes

Homemade ice cream will keep in the freezer for up to 2 weeks.
To cook the raspberry sauce on an Aga, start it off on the simmering plate then bring to the boil on the boiling plate. The ice cream custard should be cooked on the simmering plate.
We're using frozen raspberries as they are available all year round & are cheaper than fresh. They still taste just as good!
I would recommend using Nestle's whole milk powder.