Italian stracciatella ice cream

Preparation

1. 1

   Heat the milk, cream and split vanilla pod until simmering. Cover and infuse for 15 min.

2. 2

   Whisk the yolks with the sugar. Gradually pour in the hot milk while whisking.

3. 3

   Return to a low heat and cook at 83°C, stirring constantly, until it coats a spatula (custard). Strain.

   💡 Do not boil, or the eggs will curdle.

4. 4

   Refrigerate for 4 hr.

   ⏱ 240 min
5. 5

   Churn for 25 min in an ice-cream maker. At the end, melt the chocolate and drizzle it in a thin stream over the churning ice cream: it will break into shards.

   ⏱ 25 min

   💡 Serve with crushed amaretti.