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Stracciatella

500 ml milk
4 egg yolks
125 gms sugar
100 gms dark chocolate, finely chopped.

Bring the milk to the boil and whisk the egg yolks and sugar until
they are creamy and light in colour.

Pour the hot milk into the egg mixture continuing to whisk.

Place the mixture in a bowl over gently simmering water and whisk
until the temperature reaches 85 degrees C.

Float the bowl in cold water and continue to whisk until the custard
is cold. Depending on your ice cream mchine you can chill it in
the fridge too at this point.

Churn the mixture in the ice cream machine (or still freeze) until
the mixture is quite thick, then add in the grated chocolate and
continue churning.

Transfer to the freezer when frozen.

Note: Make some thin chocolate biscuits and cut them into rounds,
put a generous spoonful of the mixture from the ice cream machine
between two biscuits and freeze.

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1 of 3 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
not the true Stracciatella recipe, August 7, 2005 - 05:39 PM
Reviewer: nancy sirko from Montebello, CA USA
just looking at the recipe, I don't think this is the one I am looking for...when i was in Italy...this ice cream had a delicious flavor....mixing choc. chips with vanilla ice cream just doesnt do it....thank you..nancy

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