Lactose‑Free Stracciatella Ice Cream
A lactose‑free stracciatella ice cream made with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 120 ml MinusL shelf‑stable milk (3.8%)
- 100 g sugar
- 7 fresh egg yolks
- 200 g MinusL whole‑milk chocolate
- 150 ml MinusL whipping cream (cup)
- 150 g MinusL whipping cream (cup)
- 6 cocktail cherries
Instructions
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1.
Slice the vanilla bean lengthwise. Whisk the milk, sugar and egg yolks over a hot water bath until creamy. Remove from heat and stir cold (perhaps in ice water). Chop the chocolate finely and whip the cream (300 ml) stiffly. Remove the vanilla bean from the custard and fold in the whipped cream with chocolate pieces.
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2.
Place the ice cream mixture in the freezer for at least 3 hours, stirring occasionally (or finish in an ice‑cream maker).
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3.
Serve by scooping with a portioner into bowls. Fill a piping bag with the remaining stiffly whipped cream using a star tip and pipe a swirl over each scoop. Garnish with a cocktail cherry if desired.
