Dark chocolate, raspberry and bourbon, oh my! This Boozy Stracciatella and Raspberry Gelato is the perfect combination of decadent flavors and scoops up beautifully for a summer dessert. Not a bourbon fan? Skip it completely or add spiced rum for a different flavor!
*sports announcer voice* Iiiiittttttttttttt’s Ice Cream Sundae Week!
Are you excited?
You should be!
I’m teaming up with eighteen — yes, 18! — other bloggers to bring you some new and innovative ice cream recipes this week, as well as a fabulous ice cream lover giveaway! (More on this a bit further into the post.) Needless to say, I am thrilled to be sharing this recipe because, well, it’s got a story.
Nine years ago, I spend my summer studying art in Italy. I lived in a small Etruscan town; the one where Under the Tuscan Sun was filmed; and spent my days making portraits, painting still lifes, studying art history and walking up and down a ginormous hill, which my fellow students and I lived atop.
It was a glorious summer. It was a summer of learning; it was a summer of rekindling my love for portraiture; it was a summer of indulgence.
When I say I ate gelato every day, I legit mean EVERY. day.
The little gelateria in town served the best stracciatella gelato, and I normally purchased my daily quantity after dinner.
Stracciatella means “a little shred” in Italian and is used to describe three different foods. The stracciatella I’m talkin’ about is the milk-based gelato that is filled with fine chocolate flakes.
That was my jumping off point for Ice Cream Week.
Then when I was purchasing ingredients for this gelato, I stumbled upon a really good raspberry deal and couldn’t not purchase a few pints of the summer berries.
So it was going to be dark chocolate and raspberries infused in this gelato.
Aaaaaaaand then I got home and thought it might be delicious to add bourbon. As one does.
So, basically, I bastardized a traditional Italian gelato, and it could’ve gone either way. Except it turned out to be really ridiculously delicious.
It’s also versatile.
If you’re not a bourbon fan, sub spiced rum instead for a different flavor.
If you’re not into alcohol at all, just add a tablespoon or two of bourbon or vodka to the ice cream base to help it freeze smooth.
And if you’re into boozy ice cream? Let me tell ya exactly how I made this:
Dark chocolate, raspberry and bourbon, oh my! This Boozy Stracciatella and Raspberry Gelato is the perfect combination of decadent flavors and scoops up beautifully for a summer dessert.
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 6 egg yolks
- 1 tablespoon pure vanilla extract
- 3 oz. bourbon
- 6 oz. dark chocolate chips, melted
- 1 tablespoon unsalted butter
- 1 tablespoon bourbon
- 1 pint raspberries
- 5 tablespoons granulated sugar
- ¼ cup water
The day/night before
- In a large saucepan, whisk the milk and 1/2 cup of the heavy whipping cream together. Add the sugar. Turn on the heat to medium-low, and stir slowly. Do not turn the heat up, as you do not want to scald the milk in this stage!
- Separate the egg yolks from the egg whites. Toss the egg whites. Place the egg yolks in a bowl, and add the additional 1/2 cup of heavy whipping cream. Using a whisk, stir until combined.
- When the milk and cream are just bubbling around the sides of the saucepan and the middle has a faint ripple, temper the egg yolk mixture.
- Once the yolks are tempered, begin whisking the mixture on the stovetop and slowly pour the yolk mixture in. Whisk constantly until the mixture has thickened.
- Remove the saucepan from the heat, and stir in the vanilla and whiskey, whisking until incorporated.
- Using a fine mesh strainer, strain the custard base to remove any lumps from the mixture. Pour into a glass or metal container to store overnight, and place a piece of plastic wrap on the surface of the custard. (Do not stretch it over the bowl, as a film will form on top of the custard.)
- Refrigerate the custard overnight.
The day of
- In the microwave, melt the dark chocolate with the butter. Stir every 30 seconds until smooth. Pour in the bourbon, then set aside.
- On the stovetop, make the raspberry swirl. Bring the raspberries, water and sugar to a boil. When the sugar has dissolved, pour the mixture into a mixer. Mix until combined, then strain with a fine mesh strainer to remove all seeds.
- Pour half the raspberry mixture into the chocolate mixture. Set aside.
- Make the ice cream: Follow your ice cream maker's manufacturer's instructions.
- When the ice cream has thickened, slowly drizzle in half of the chocolate mixture. Be sure to do this slowly and with a light drizzle, as you don't want big chunks of chocolate in the ice cream.
- When the ice cream is finished in the ice cream maker, pour half of the mixture into a frozen loaf pan.
- Drizzle the raspberry mixture, then the chocolate mixture over it.
- Cover these with the other half of the ice cream, and top with more raspberry drizzle.
- Use a knife to swirl the raspberry into the ice cream.
- Finish the ice cream with the rest of the dark chocolate mixture drizzled on top of it.
- Cover well with plastic wrap, and freeze for 4-6 hours, or until it is frozen solid.
- Serve cold, and enjoy!
Amount Per Serving: Calories: 439Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 184mgSodium: 47mgCarbohydrates: 42gFiber: 4gSugar: 36gProtein: 6g
Nutrition facts are an estimate and not guaranteed to be accurate.
I teamed up with 18 other bloggers to share innovative ice cream recipes with you and to bring you a delectable ice cream making giveaway, which is now closed.
We’re using the hashtag #weekofsundaes on social media this week. Check out our blogs to see all of our ice cream recipes throughout the week:
Ashley at Spoonful of Flavor // Madison at Wetherills Say I Do // Julia at Tag & Tibby // Molly at Hey There Sunshine // Nick at Macheesmo // Meredith at Meredith Noelle // Heather at Sugar Dish Me // Linda at Brunch with Joy // Katie at Twin Stripe // Beth at bethcakes // Meghan at Cake ‘n Knife // Dan at The Food in my Beard // Cate at Chez CateyLou // Susannah at Feast + West