Halving the recipe for the Chocolate Cheesecake Bars I made last weekend meant that I was left with almost a full pot of extra thick cream and over two thirds of a pot of sour cream. Having in the past made Nigella’s Old Fashioned Chocolate Cake and being struck by what a fantastic combination chocolate and sour cream is (I usually don’t like chocolate cake but it was delicious!), I wondered how I could incorporate the bar of dark chocolate I had left and the leftover creams into something yummy. Then I had a light bulb moment, due to having made Stracciatella Gelato a week or so ago and FALLING IN LOVE with it. I researched a few sour cream ice cream recipes and cobbled one together with the ingredients I had and voilà, a quick sour cream stracciatella recipe was born.
This is a great recipe because unlike the other Stracciatella recipe, it doesn’t require you to make a custard; within 5 minutes your ice cream can be churning and ready in about half an hour!
- 190 ml 0f sour cream (approx, this is a using odds and ends up recipe so feel free to tweak and adjust)
- 170 ml of milk
- 0.75 of cup stevia (Canderel Green – some stevia sweeteners are concentrated, in this case the equivalent sweetness amount) Stevia weighs basically nothing so it is easier to give the amount in cups as opposed to grams. You may use sugar if you wish.
- 240 ml of extra thick cream
- 0.75 tsp pf vanilla extract
- 100 g of dark chocolate
- 1 tbsp of butter
- Whisk the sour cream, milk, stevia, extra thick cream and vanilla in a bowl until smooth and well combined.
- Churn in an ice cream maker.
- Whilst the ice cream is churning, melt the chocolate and butter in a pan or in the microwave, stirring every 20 s. Stir the melted mixture and place it in a plastic sandwich bag.
- 2 minutes before the ice cream finishes churning (once quite thick and sticking to the paddles), snip the corner off the chocolate bag and pipe it into the ice cream maker, whilst it is still churning. The chocolate will freeze on contact with the ice cream and become evenly distributed throughout the ice cream, in beautiful fine pieces!
- Serve straight away as a soft serve, or scoop into a tub and freeze for a few hours to firm up.