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.

 

Chocolate Chip Cookies Cheesecake

chocolate chip cookie cheesecake

Did I already told you that I’m maybe the biggest fan of every kind of Cheesecake in the world? If not, now you know. Baked, cold, with quark or with Philadelphia cheese…just come to mama 😀 I guess I like it so much because is not as sweet as other kind of cakes. My dad use to make it every once in a while at his restaurant and there is when I started falling in love with this kind of cake.

I always use to make it cold with butter biscuits and red berries on the top, but my flat-mate and best friend David had birthday and he is allergic to berries. I had to think about an alternative. He loves chocolate, so I made a variation with cookies and chocolate, It’s amazing how good chocolate fits to this kind of cake. At his birthday party I got a lot of positive feedback and compliments about it so I thought…maybe is also blog material.

If you are as crazy about cheesecake as me… there you go! here is the recipe:

Ingredients for a 28cm cake tin

  • 600 gr Philadelphia cream cheese
  • 600 gr whipped cream
  • 300 ml milk
  • 9 gelatine leafs
  • 6 egg yolks
  • 100 gr sugar
  • 500 gr chocolate chip cookies
  • 60 gr butter
  • 150 gr plain dark chocolate couverture

Preparation

First of all smash the cookies until you get kind of a cookie flour, I do this putting the cookies inside of a plastic bag (or two) and then smashing them with a meat hammer or the bottom of a glass. Melt the butter and mix it with the previously smashed cookies. When mixed, distribute the dough at the bottom of the tin evenly to make the base of the cake.

For the cream cheese filling soak the gelatine in water. Mix the milk and the sugar in a saucepan and put it to cook over medium heat. Take 3 Tbs of the mixture and whisk in the egg yolks. Pour the egg yolk mixture into the milk slowly stirring constantly until the mixture thickens a bit. Add the previously soaked gelatine (without the water). Strain the mixture and let it cool down.

Add the cream cheese to the milk and egg mixture until creamy. Beat the whipped cream until stiff. Add the cream to the whipped cream slowly with a spatula making movements from the bottom to the top to keep it fluffy. Melt the chocolate and mix it with approximately a glass of the filling mixture.

Pour the white filling mixture over the cookie base into the cake tin. Decorate as you wish with the chocolate filling mixture.

Chill for at least 8 hours before eating. This cake freezes well.

chocolate chip cookie cheesecake

chocolate chip cookie cheesecake

H.