Stracciatella ice cream is a true Italian classic. It’s creamy, rich, and studded with delicate chocolate shreds that melt in your mouth. This flavor was first created in 1961 at La Marianna, a cozy café in Bergamo, Italy. The name stracciatella means “little shred” in Italian, inspired by a Roman soup where eggs are whisked into hot broth to create tiny strands. Pretty clever, right? Enrico Panattoni, the inventor of this dessert, wanted to recreate that texture in ice cream. So, he drizzled melted chocolate into a churning cream base, and voilà—stracciatella gelato was born.
Today, it’s loved all over the world for its elegant simplicity. Ready to bring Italy home? Let’s make this delicious ice cream together.
Quick Recipe Guide
Time Needed:
- Prep: 15 mins
- Cook: 30 mins
- Chill/Freeze: 7 hours
Total: About 7 hours 45 mins
Servings: 6 (but you can easily double it)
Difficulty: Moderate—the key is patience.
What You’ll Need:
- An ice cream maker (or a no-churn hack—more on that below!)
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowls
- Plastic wrap
- A pastry or Ziploc bag (for drizzling chocolate)
Pro Tip: You can make the custard base ahead of time. Keep it in the fridge for up to two days. Once churned, the ice cream stays fresh in the freezer for about a week—but trust me, it rarely lasts that long!
Ingredients
Ice Cream Base:
- 4 large egg yolks
- ¾ cup granulated sugar
- 1½ cups whole milk (use the freshest milk you can find!)
- ½ teaspoon salt
- 1½ cups heavy cream (make sure it’s chilled)
- 1 teaspoon vanilla extract
Chocolate Shards:
- 4 ounces bittersweet chocolate (go for 70% cocoa if possible), finely chopped
Swaps & Tips:
- Prefer a milder chocolate? Try semi-sweet instead.
- Vegan? No problem. Use coconut milk and cream, and replace eggs with cornstarch or silken tofu.
- For the creamiest results, avoid ultra-pasteurized milk or cream. Fresh is best!
Step-By-Step Directions
1. Make the Custard Base:
- Whisk the Eggs and Sugar: In a bowl, whisk the egg yolks and sugar until smooth and light yellow. This is what gives your ice cream its creamy base.
- Heat the Milk: Warm milk and salt in a saucepan over medium heat until it starts to simmer. (Not boiling—just little bubbles around the edges.)
- Temper the Eggs: Slowly pour a bit of the hot milk into the egg mixture, whisking constantly. This step keeps the eggs from scrambling.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan. Stir it over low heat until it thickens—about 5–7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Strain and Chill: Strain the custard through a fine mesh sieve into a clean bowl. Add the heavy cream and vanilla, then cover it with plastic wrap (press it directly onto the surface so no skin forms). Pop it in the fridge for at least 3 hours, or leave it overnight.
2. Churn and Add Chocolate:
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker. Follow your machine’s instructions (usually takes about 25 minutes). The texture should be like soft-serve.
- Melt Chocolate: While the ice cream churns, melt the chocolate in a microwave-safe bowl, using 30-second bursts. Stir until smooth, then transfer it to a pastry bag or Ziploc bag with a small tip cut off.
- Drizzle Chocolate: In the last 2 minutes of churning, drizzle the melted chocolate into the ice cream. The cold ice cream will freeze the chocolate into delicate shards.
3. Freeze:
Spoon the ice cream into a shallow container or loaf pan. Press plastic wrap against the surface to keep it fresh. Freeze for at least 4 hours until firm.
Fun Ways to Customize
Make it Your Own:
- Add a dash of almond or mint extract for a unique flavor.
- Infuse the milk with coffee or citrus zest while heating.
Seasonal Twists:
- Summer: Swirl in fruit puree, like strawberry or cherry.
- Winter: Sprinkle crushed peppermint candy on top.
Fancy or Casual:
- Feeling fancy? Use high-end chocolate and top with edible gold flakes.
- Keeping it chill? Basic bittersweet chocolate works perfectly.
Serving Tips
- How to Serve: Scoop into bowls or waffle cones for that authentic gelato vibe. Want extra indulgence? Drizzle with melted chocolate or add a dollop of whipped cream.
- What to Pair It With: Biscotti, fresh berries, or even a shot of espresso for a classic Italian dessert moment.
- Storage: Store leftovers in an airtight container. To avoid freezer burn, press plastic wrap directly onto the ice cream. It’s best eaten within a week.
- Scooping Tip: Let the ice cream sit out for 5–10 minutes before serving. Dipping your scoop in warm water also helps.
Stracciatella ice cream isn’t just a dessert—it’s a taste of Italian history in every bite. Whether you’re treating yourself or impressing your dinner guests, this creamy, chocolate-streaked delight is always a winner. Go ahead, give it a try. You’ll be hooked.
PrintStracciatella Ice Cream
Stracciatella ice cream is a beloved Italian dessert known for its creamy vanilla custard base and delicate chocolate shards. Inspired by the texture of stracciatella alla romana soup, this gelato-like treat combines simplicity with elegance, making it a perfect dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours 45 minutes (includes chilling/freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Ice Cream Base:
- 4 large egg yolks
- ¾ cup granulated sugar
- 1½ cups whole milk
- ½ tsp salt
- 1½ cups heavy cream (chilled)
- 1 tsp vanilla extract
Chocolate Shards:
- 4 oz bittersweet chocolate, finely chopped
Ingredient Notes:
- Use fresh, high-quality milk and cream for the best flavor. Avoid ultra-pasteurized products.
- Bittersweet chocolate (70% cocoa) adds a rich flavor, but semi-sweet can be used for a milder taste.
Instructions
Prepare Custard Base:
- In a medium bowl, whisk egg yolks and sugar until smooth and pale yellow.
- Heat milk and salt in a saucepan over medium heat until it begins to simmer (do not boil). Slowly whisk about ½ cup of the hot milk into the egg mixture to temper it.
- Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (5–7 minutes). Avoid overheating to prevent curdling.
Chill the Base:
- Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
- Stir in heavy cream and vanilla extract. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for at least 3 hours or overnight.
Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (about 25 minutes). The ice cream should reach a soft-serve consistency.
Add Chocolate Shards:
- While churning, melt chopped chocolate in the microwave in 30-second intervals, stirring until smooth. Transfer to a pastry bag or Ziploc bag with a small tip cut off.
- In the last two minutes of churning, drizzle melted chocolate into the ice cream slowly. The cold ice cream will freeze the chocolate instantly, creating thin shards.
Freeze Until Firm:
- Spoon the churned ice cream into a shallow container or loaf pan. Press plastic wrap onto its surface to prevent freezer burn. Freeze for at least 4 hours or until firm.
Serve:
- Let the ice cream sit at room temperature for about 5 minutes before scooping. Enjoy!
Notes
Serving Suggestions:
- Serve in chilled bowls or waffle cones for an authentic gelato experience. Garnish with extra chocolate shavings or fresh berries for added flair.
Tips & Tricks:
- Temper eggs carefully by adding hot milk gradually while whisking constantly to avoid curdling.
- For distinct chocolate shards, drizzle melted chocolate slowly during churning.
- Use fresh ingredients for optimal flavor and texture.
Storage & Reheating:
- Store in an airtight container in your freezer for up to one week.
- To serve, let sit at room temperature for 5–10 minutes to soften slightly.
- Avoid refreezing melted portions as it may affect texture.