Classic Stracciatella for a Beautiful Spring Day

Certain Someone is a simple man in his dessert tastes. So naturally the divine duo of a rich vanilla based custard , with a semi sweet chocolate  ribbon stream  stracciato ( torn apart) while churning, is bound to be a favorite.  I decided to serve this up for the Easter holiday following a simple fresh slow grilled ham , pan fried leeks and potatoes, and a pea and carrot medley. Even stuffed , Certain Someone made room for two servings of ice cream.

I used to think Certain Someone would be a bit pretentious asking for Stracciatella in American Ice Cream parlors.It’s the European in him of course. But it’s more than differentiating between the naive assumption of  thinking this is something akin to the chunky American Chocolate Chip ice cream. Stracciatella was invented not to long ago, in 1962 by Enrico Panattoni at La Marianna, in the picturesque city of Bergamo in Northern Italy, not far from Milano.It’s based on the Italian egg drop soup of the same name, where beaten eggs are added to a hot broth. The chocolate is more interspersed into the ice cream and broken up into little bits, creating a alternating smooth and creamy yet crunchy sensation on the tongue. Stracciatella definitely has more finesse than the good ole chocolate chip from the USA.

You can find the recipe here. This was adapted from the renown David Lebovitz, who most definitely knows a thing or two about ice cream.


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5 thoughts on “Classic Stracciatella for a Beautiful Spring Day

  1. Beth

    I have made a couple of David Lebovitz’s ice cream recipes, and loved both of them. His vanilla is my go-to base. This looks divine!

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