Trufa – The Chocolate Stracciatella Ice Cream

Trufa Ice Cream chocolate Stracciatella

When I was a kid, there were just 3 kinds of ice cream that would exist for me, Mantecao, Trufa and Lemon Popsicle. Since I already told you how to make Mantecao it was time for me to show you my other favourite ice cream, Trufa. I can’t explain you wich are the origins of this ice cream or why do they call it like that, I’m not even sure if it’s a thing out of my region Alacant (Spain), but well if you want to compare it to another ice cream it would be Stracciatella, a chocolate Stracciatella. The chocolate pieces are what make this ice cream so much special. They are made by drizzling a fine stream of melted chocolate into the churning ice cream. The chocolate solidifies on contact, freezing into ethereal flakes that fuse with the ice cream and literally melt in your mouth.

The cocoa heavy cream chocolate drizzled pieces ice cream, sounds pretty good, huh?!

I think we are ready to give it a try! here is the recipe:

Ingredients for 5-6 servings

  • 200 ml  whole milk
  •  250 ml heavy cream
  • 80 gr granulated sugar
  • 15 gr inverted sugar (buy here /recipe here)
  • 4 Tbs cocoa powder
  • 70 – 80 gr  dark chocolate, finely chopped
  • 2 Tbs butter

Preparation

In a saucepan, combine milk, cream, sugar and inverted sugar. Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat, cover and let steep for 30 minutes. Whisk in the cocoa powder. Cover and refrigerate until completely cool.

Churn ice cream according to the instructions of your ice cream making machine. I have a cheap 40€ ice cream maker, but it does the trick.

While ice cream is churning, melt chocolate and butter in a small saucepan over low heat or in the microwave in defrost mode. When chocolate is melted and smooth, transfer to a zip-top bag and seal well, pressing out as much air as possible. If necessary, place bag in a bowl of warm water to keep warm while the ice cream finishes churning.

When ice cream is the consistency of soft serve (20 – 25 min.), 1-2 minutes before being completely done, cut off the corner of the bag. Slowly drizzle most of the chocolate into churning ice cream, allowing the chocolate to swirl throughout. Transfer to a freezer safe container and freeze 2 to 3 hours or overnight until firm.

trufa ice cream chocolate stracciatella

Here some links to ice cream makers:

1.- Ice Cream maker – Hamilton Beach (similar to mine)

2.- Ice Cream maker Stand Mixer Attachement – Kitchen Aid

3.- Automatic Frozen Yogurt, Sorbet and Ice Cream maker – Cuisinart

4.- Fully Automatic Ice Cream maker – VonShef 

trufa ice cream chocolate stracciatella

H.

 

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Rhubarb Schnaps

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Last year a friend of mine brought some home-made rhubarb schnaps to a party, since then I have been thinking about it all the time. It wasn’t easy to find, but I found it at the end, one of the three ingredients and most important, rhubarb juice. Of course I could do it myself, but that would take longer, and like this I know it will always taste the same, and that I see as an advantage. Also rhubarb season starts in April, and I’m not willing to wait until then. If you’d like to prepare your own rhubarb juice, you can follow this recipe. I’m going to prepare a load of it for carnival 😀

Let’s get to it!

Ingredients for 1 l 

  • 0,7 l rhubarb juice
  • 0,3 l korn or vodka
  • 3 packets or 30 gr vanilla sugar
  • 1 l empty glass bottle

Preparation

Warm up the juice and dissolve the sugar inside. Once it dissolved, let it cool down a little, you don’t want the alcohol to evaporate or the glass to break in pieces. Mix everything together and let it infuse for at least 12 hours before you drink it.

This drink must be served freezing cold and in a shot glass!

Enjoy!

Read you soon!

H.

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Mascarpone Cream Popsicles

 

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Since Germany’s weather is giving us some more summer days, I had time to do an ice cream post before fall. I actually eat ice cream all the time, doesn’t have to be warm to enjoy a good ice cream but well for those who need it, here is a late summer post with an easy recipe for making your own ice cream popsicles 😀 Hope you like it! 😉

Ingredients for arround 50 Popsicles

  • 250 gr Mascarpone cream cheese
  • 250 ml whipped cream 35% fat
  • 50 gr sugar
  • 3 egg yolks
  • 1 gelatine leaf
  • 100 butter biscuits
  • 700 gr chocolate couverture
  • almond crocant
  • wooden sticks

Preparation

Mix whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.

When refrigerated, beat the mixture until fluffy to give the perfect ice cream texture. Put inside a pastry bag and distribute on 50 of the biscuits. Put another biscuit on the mascarpone cream and insert the wooden sticks for the popsicle look 😉 Freeze for about 2 hours.

When frozen, melt the chocolate couverture and dip your popsicle in it. Sprinkle with some almond crocant and done! Save in the freezer for later. Put out of the freezer 5 minutes before eating 😀

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Read you soon!

H.

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Blanc i Negre

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Blanc i Negre it’s a traditional summer coffee drink in my home town. Living abroad has its perks, one being that it’s not easy to find everything you’ve grown up with by just going to the supermarket.

Blanc i Negre is “just” coffee slushy with Mantecao ice cream. Lot of people would say Mantecao is vanilla ice cream but actually it’s a milk/egg ice cream and it has nothing to do with vanilla ice cream. Since I can not buy it in any ice cream shop I decided I would learn how to do it so I can enjoy it also here in Germany, and why not, in winter too  😉

Ingredients for 5 portions

Mantecao

  • 5 egg yolks
  • 500ml milk
  • 150gr sugar
  • 1 lemon
  • a cinnamon stick and a tiny little bit of vanilla

Coffee slushy

  • 1L filtered coffee

  • sugar

Preparation

Heat the milk, a cinnamon stick and two slices of lemon skin in a saucepan. Let it warm up and remove from heat when it starts to boil, then let it cool down a little bit. Now you can put that little bit vanilla inside  😉

While the milk cools down, beat the egg yolks with sugar until the mixture doubles its size and turns kinda white.

Mix both slowly, milk should not be very warm when mixing, we don’t want the eggs to set.

Cook the mixture over low heat, stirring constantly and scraping the bottom until the custard thickens enough to coat the spatula. Remove from heat, let it cool.

Now it’s ready for the Ice Cream machine!

I don’t have a very god one, but still makes a very good texture! It’s every euro worth!

The coffee is very easy to prepare. Just mix the coffee with the sugar (I don’t like it very sweet so I just suggest to put as much as you like) and then put it also in the ice cream machine and let it do its magic, you will have a slushy coffee in around 15min 😀
Not very proud of the photos…but what can I say…I’m still learning!

Read you soon!

H

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