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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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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Easter Time!

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(Bird's Nest Cupcakes I did for Sunday's Easter Breakfast)

I don’t really know what’s been happening to me the last months but I have the feeling I’ve been ill the whole time, back problems, horrible headaches (that no one knows where they come from), cold after cold with a pretty strong sore throat, dizziness… I feel like my body has been playing against me all this time. I’ve just decided, I had enough, and that I’m going to fight it. Positive energy and good vibes it’s going to be my medicine and I hope that does the trick. A change of attitude could be the answer to all my problems.

I’m going to tell you a little about my easter days, there is not much to tell since I stayed home, in Aachen but well it wasn’t as bad as I expected it to be.

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(cows near the ice cream shop in Camerig, Holland picture via Wingbergerhoeve )

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(Ice cream shop in Camerig, Holland picture via Fleuropean)

Friday, my boyfriend and I picked up a friend that was also staying in Aachen for the holidays. We thought it would be nice just to get out-of-town for a little. Aachen is a German city that borders with Belgium and Holland, so it’s quite easy for us to go in another country to have some ice cream and enjoy the landscape. And that’s what we did. We drove to Holland to have an amazing homemade ice cream and then we came back to Aachen through Belgium. Next time I’ll take more pictures, sadly I couldn’t find any of the gigantic and delicious ice cream.

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(Mones de Pascua, typical pastry for easter at my home town Xixona)

Saturday, started up with a breakfast/brunch at home again with Yara and my boyfriend Philipp. Afterwards we did some wool, flower soil and baking ingredients shopping and after that is where my own trip to hell started. Yara went home to do some laundry, Philipp went to his garage to “play” a little repairing his motorcycle and I stayed home baking. First I prepared the dough for the “Mones” (see Image above) and since it needs to rest 3 hours I started then preparing the cupcakes. I had the cakes for the cupcakes ready and the headache started. I couldn’t think, I couldn’t sleep, I just wanted to pull my eyes out so that the pressure stopped. Any medicine, warm/cold cloth was working. After 2-3 hours of suffering Philipp came and drove me to the Hospital. They couldn’t find anything but at least I got something for the pain that worked.

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(Flower bouquet that Philipp Sister brought for Sunday's Easter Breakfast, beautiful isn't it?. You can find them here)

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(Leftovers from Sunday's Easter Breakfast at Philipp's Mum) 

Sunday, after a hard night I was feeling lot better so I began my day by finishing what I started the day before. Formed the “mones” and baked them, made some chocolate mousse and decorated my bird’s nest Cupcakes with white chocolate and Milka Eggs. By the time I finished Philipp was awake so we hurried up and drove to his mum’s. His family was waiting there.

It was a very nice day, the weather was incredible and the company better. We ate, talked, ate a little bit more and watched how the new-born of the family slept (she usually doesn’t sleep that much ;)) Went for a walk and ate some more for a change xD

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(New family member Mara, she's the cutest girl ever :D)

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(Coffee and Cakes time!)

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(Canola fields on our way home back to Aachen)

It was time to go home again, but this time we didn’t drive through the Autobahn, so that I could enjoy the landscape…

Hope you all had a very happy easter! I did!

Read you soon!

H. 

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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