Stracciatella ice cream

Time 20 minutes
Yields Makes a generous 1 ½ quarts.
Stracciatella ice cream

In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the whipping cream to medium peaks, about 5 minutes. Add the vanilla seeds, condensed milk and salt and beat again to medium peaks, 2 to 3 minutes.


Spoon the ice cream base into a glass baking dish, flattening the top with a spatula. Cover the surface of the base with plastic wrap and freeze until the base begins to harden, 2 to 3 hours.


Place the chocolate chips and oil in a glass measuring cup and microwave, stirring every 15 seconds or so, until the chocolate is melted. When the ice cream is almost frozen, drizzle the surface with some of the melted chocolate, then stir the chocolate into the ice cream. Repeat, drizzling more chocolate and stirring it into the cold ice cream, until all of the chocolate has been added and the ice cream is flecked with bits of frozen chocolate.


Cover the surface of the stracciatella with a layer of plastic wrap and freeze until hardened.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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