Stracciatella Ice Cream (Vanilla Ice Cream with Chocolate Streaks): Diary of a Foodie : gourmet.com

Diary of a Foodie

Makes about 1 quart

ADAPTED FROM DAVID LEBOVITZ

February 2008

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
1 vanilla bean, halved lengthwise
6 large egg yolks
3/4 teaspoon pure vanilla extract
5 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped

Combine milk, sugar, and 1 cup cream in a 1- to 2-quart heavy saucepan. With tip of a knife, scrape seeds from vanilla bean into mixture, then add pod. Bring mixture just to a boil, whisking until sugar has dissolved, then remove from heat. Cover and let stand 30 minutes.
Reheat cream mixture over medium heat, stirring, until hot. Whisk yolks in a medium bowl, then add half of hot cream mixture in a slow stream, whisking constantly, then pour yolk mixture into remaining cream mixture in saucepan, whisking. Cook custard over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer (do not let boil).
Strain custard through a fine-mesh sieve into a metal bowl. Stir in vanilla and remaining cup cream, then return vanilla pod to mixture. Chill, uncovered, until cool, then chill, covered, at least 6 hours. Remove vanilla pod and freeze custard in ice cream maker.
While ice cream is freezing, melt chocolate in clean metal bowl set over a saucepan of barely simmering water, stirring frequently, then transfer to a 1-cup glass measure. When ice cream has finished churning, carefully pour chocolate in a slow stream directly onto ice cream as it churns and continue to churn 30 seconds (chocolate will harden in steaks). Transfer ice cream to an airtight container and put in freezer until firm, at least 4 hours.

Photograph by Romulo Yanes