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
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.
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