On these hot summer days, there is nothing better than indulging in a cold and creamy delight. We love to end a summer dinner or have a special snack with our Pan di Stelle Swirled Ice Cream. Imagine the joy of plunging your spoon into a soft homemade ice cream, enriched with the goodness of Pan di Stelle cookies and a swirl of spreadable cream that makes every bite a unique experience. It’s the perfect dessert to share with friends and family, giving everyone a moment of pure sweetness.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 10 Hours
- Preparation time: 15 Minutes
- Cooking time: 6 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Pan di Stelle Swirled Ice Cream
- 1 1/4 cups milk
- 3/4 cups heavy cream
- 3/4 cups sugar
- 1 vanilla (bean)
- 1/4 cups cornstarch
- 3 tablespoons hazelnut spread (Pan di Stelle, Nutella, hazelnuts)
- 6 cookies (Pan di Stelle)
Steps
With the Bimby:
1. In the Bimby bowl, put the milk, cream, sugar, vanilla seeds, and cornstarch.
Cook everything for 6 minutes at 158°F at speed 3.
Pour the cream into an aluminum container and let it cool.
2. Then, place it in the freezer for at least 10 hours. When serving, cut the ice cream into 1.5×1.5 inch pieces and place them in the bowl.
Blend for 20 seconds at speed 6.
3. Add the hazelnut spread and quickly mix from bottom to top a couple of times to create the swirl. Serve immediately, sprinkling with crumbled Pan di Stelle cookies, or store in the freezer until serving time.1. In a saucepan, heat the milk, cream, sugar, vanilla seeds, and cornstarch over medium heat, stirring continuously until the mixture thickens.
2. Transfer the cream to an aluminum container and let it cool, then place it in the freezer for at least 10 hours.
3. When serving, cut the ice cream into pieces and blend it in a food processor until you achieve a creamy consistency. Proceed with the swirling as indicated above.
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Storage: Keep in the freezer for up to 1 week.
Notes: You can replace Pan di Stelle cookies with other chocolate cookies to vary the recipe.
Service: Leave the ice cream out of the freezer for a few minutes before serving to get the perfect consistency.
FAQ (Questions and Answers)
Can I substitute cornstarch with another thickener?
Yes, you can substitute cornstarch with potato starch or rice starch in equal amounts. Both thickeners work well to achieve a creamy and velvety texture in the ice cream.
Is it possible to use plant-based milk for this recipe?
Yes, you can use plant-based milk like almond milk or coconut milk instead of cow’s milk. Keep in mind that the flavor and texture of the ice cream may change slightly, making it lighter and less creamy.
How long before should I take the ice cream out of the freezer to serve?
It is advisable to take the ice cream out of the freezer about 5-10 minutes before serving. This allows the ice cream to soften slightly, making it easier to serve and enjoy.
Can I make the ice cream in advance and store it?
Yes, the ice cream can be made in advance and stored in the freezer for about 1 week. Be sure to store it in an airtight container to prevent it from absorbing freezer odors.
How can I make the swirl more uniform?
To achieve a more uniform swirl, you can gently mix the spreadable cream into the ice cream with a spoon, making sure not to fully incorporate it. Pass the spoon from bottom to top a couple of times to create the desired two-tone effect.
Is it possible to use other types of cookies?
Yes, you can experiment with other types of cookies like Oreo, digestive, or butter cookies. This will give the ice cream a unique and personalized flavor, while maintaining the same delicious consistency.
Can I make the ice cream without the spreadable cream?
Sure! If you prefer a simpler ice cream, you can omit the spreadable cream. The result will be a milk and vanilla ice cream, enriched by the crunchiness of Pan di Stelle cookies, still delicious and refreshing.
