stracciatellaGet this recipe with exact measurements on my website: http://www.dimitrasdishes.com/recipes/stracciatella-semifreddo-vanilla-ice-cream-with-chocolate-swirlsServes 6-8:For the custard:5 egg yolks plus 2 whole eggs1/2 cup granulated sugar1/4 teaspoon salt2 teaspoons pure vanilla extract2 cups heavy whipping cream1/3 cup powdered sugar1/2 cup plain yogurt or sour cream4 ounces semi sweet chocolate , meltedFor the garnish:4 ounces semi sweet chocolate1/8 -1/4 cup heavy whipping creammini chocolate chips, optionalPrepare a double boiler by bringing some water to boil in a small saucepan. Reduce to a simmer.Place a heat proof bowl over the saucepan. Make sure that the water does not come in contact with the bowl.Place the eggs, yolks, granulated sugar, and salt in the bowl. Beat with a hand held mixer about 5 minutes or until pale and thick. This can also be done with a whisk. It may take up to 10 minutes.Remove from heat and whisk in vanilla extract. Set aside to cool.In the bowl of a table top mixer with the whisk attachment, beat the heavy whipping cream with powdered sugar until it begins to thicken. Add yogurt or sour cream and continue to beat until thick and fluffy.Combine 1/3 of the whipped cream into the egg custard mixture to lighten it up with a whisk.fold in the remaining whipped cream until well combined. There shouldn't be any white streaks in the mixture. If needed, whisk it to smooth it out, but try not to overwork the mixture so that it does not deflate.Line a loaf pan (9inch x 5 inch x 3 inch) with plastic wrap.Pour half of the cream mixture in the loaf pan.Place the melted chocolate in a plastic bag with the tip snipped off. Drizzlehalf of the chocolate over the cream.Pour the remaining cream over the chocolate and swirl the remaining chocolate on top of the cream. Use a knife to create a swirl pattern. Let the knife go all the way through the pan down to the bottom so that the chocolate in the center gets distributed evenly. These chocolate swirls will become crunchy nits of chocolate once the ice cream is ready.Place the loaf pan in the freezer and let it set overnight or at least 6 hours.To create the garnish, combine the chocolate with the cream and melt either on top of a double boiler or in the microwave.Whisk until smooth and shiny. If it is still too thick add some hot heavy cream to it and whisk.Take the semifreddo ice cream out of the freezer and invert onto a platter. Discard the plastic wrap.Drizzle the melted chocolate mixture over the ice cream and garnish with mini chocolate chips.This tastes best slightly softened. It will soften when left out at room temperature about 10 minutes.Slice and serve! Enjoy!Official Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/Twitter: https://twitter.com/DimitrasDishesHere are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)My cutting board: http://amzn.to/2e2p8EDKitchen Aid Mixer: http://amzn.to/2dQXU0bFood Processor: http://amzn.to/2eXcvZdMicroplane: http://amzn.to/2eL2vToMadeleine Pan: http://amzn.to/2dQU1smCheesecake Pan: http://amzn.to/2eXaGeQVitamix Blender: http://amzn.to/2eXcvbHNonstick pan: http://amzn.to/2eL804tCast iron pan: http://amzn.to/2dQYfjsPastry Bag: http://amzn.to/2e2v0xDHalf sheet baking pans: http://amzn.to/2fcv7cDThanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
