Yuzu Choc Chip Ice Cream Inspired By Stracciatella

Using stracciatella gelato for inspiration I decided to combine my yuzu flavour base with roughly chopped chocolate. This yuzu choc chip ice cream flavour is so unique, and so good, and I hope you will try it.

Yuzu Choc Chip Ice Cream
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I am having a run of ice cream recipes on the blog. But only because I had to test the recipe until I was 100% happy with it. First I made an orange curd ice cream and I was super happy with the flavour. But the ice cream base was a bit fatty. Not wanting to use the same flavours, I decided the next batch would be a chocolate and ginger gelato. This process was a disaster from start to finish. I forgot to turn the paddle on when I put it into the ice cream churner and so it froze in place. I only realized this once I had put the base into the machine so I had to pour it out. Not wanting to wait for the churner to unfreeze completely, be cleaned and then refrozen, I just waited for the mixture to melt.

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And then attempted to churn my ice cream with a half-frozen churner. And that did not work! I just gave up, poured the mixture into a freezer container and put it in the freezer. An hour later I took it out of the freezer to mix, spilling some of it all over my wooden counter tops. This meant a clean up session late at night! Not a good evening at all, and the result was another great flavour, but this time with an icy texture. Using the same base recipe I made this yuzu choc chip ice cream. The base recipe is now perfect and finally I can say I am happy. What unusual ice cream flavours would you like to try?

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Yuzu Choc Chip Ice Cream

This is a unique flavour combination
Recipe Category: Dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 250 mls milk
  • 85 g fructose
  • 10 mls dried yuzu zest
  • 1 Pinch salt
  • 250 mls cream
  • 90 g dark chocolate, roughly chopped


  • Place the milk and fructose into a medium sauce pan and place on the stove on a medium temperature
  • Stir until the fructose dissolves and then whisk in the yuzu zest and salt
  • Bring up to blood temperature and then remove from the heat
  • Whisk in the cream and leave to cool completely
  • Strain the mixture into a jug, cover and refrigerate overnight
  • Churn as per your ice cream machine manufacturer's' instructions
  • Stir in the chocolate, pour into a freezer proof container and freeze for at least 4 hours before serving
Inspiration published on Lavender and Lime May 17:

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