When (not) in Rome, eat ice-cream as the Romans do! Stracciatella is one of the most popular gelato flavours in Italy’s capital city, and it’s not hard to see why as vanilla ice-cream and chocolate shavings unite. Add crushed biscuits and a bunch of mini Easter eggs and you’ve got a delicious dessert for all the family.
Stracciatella biscuit roll for Easter (For 8 servings)
Prep and cook time: 1 h 20 min
Chilling & Freezing time: 8 h
Can be frozen
1L whole milk
1 1/2 cups caster sugar
1 vanilla pod, split in half
8 large egg yolks
500 ml double cream
1 cup amaretti biscuits, crushed
1 3/4 cups dark chocolate, finely chopped, divided
250 g mini Easter chocolate eggs
2 tbsp apricot jam, or orange marmalade
- In a large saucepan, combine the milk, sugar, and vanilla pod. Warm over medium heat, stirring a few times, until the milk just starts to steam. Set off the heat to infuse for 15 minutes.
- Meanwhile, whisk the egg yolks in a large mixing bowl until pale and thick, 3-4 minutes.
- Gradually whisk in the cooled milk mixture until fully incorporated. Return to the saucepan and cook over medium heat, stirring frequently with a wooden spoon, until thickened and of coating consistency, 8-10 minutes.
- Strain the custard through a fine sieve into a mixing bowl. Cover and chill until cold, about 4 hours.
- Pour the custard into an ice cream machine and churn according to the manufacturer’s instructions until softly frozen, 20-30 minutes; gradually add the crushed biscuits and half the grated chocolate to the ice cream after 10-15 minutes.
- Line a roulade tin with a double layer of clingfilm. Scrape the ice cream into the tin, smoothing it flat. Cover the tin with more clingfilm and freeze until set, 4 hours.
- When ready to serve, remove the tin from the freezer and let it stand at room temperature for 5-10 minutes.
- Use the lined cling film to carefully turn out the ice cream roll onto a platter. Garnish with the chocolate eggs, remaining grated chocolate, and some apricot jam or marmalade.