How to Make Banana Stracciatella: Low Sugar Desserts That Won't Make You Want to Cheat
Rachel Miller Banana stracciatella.
Ice cream holds some magical power over me. It could be a winter wonderland outside and I will be ready to put down a pint of my favorite gelato.
Stracciatella is similar to a "chip" ice cream, made by drizzling warm chocolate into frozen ice cream, to create irregular chips through out the mixture. My freezer is currently stuffed with overripe bananas perfect for processing into a makeshift no sugar added ice cream. If you want to make the mixture even creamier, add in a bit of plain yogurt, but I think it's perfect with just banana and dark chocolate.
3 Bananas, Frozen
85% Dark Chocolate, Melted
Peal and place frozen bananas in a food processor. Puree until smooth. Place in a mixing bowl and freeze again for a couple of hours.
Before removing pureed bananas from the freezer, melt chocolate over a double boiler, until smooth. Remove the mixing bowl, and place on the mixer with a whip attachment. Turn on medium-low, and drizzle in chocolate. Scrape into a container and freeze again. Scoop up and eat the whole thing...almost guilt free.
Rachel Miller is a pastry chef and food writer in Phoenix, where she bakes, eats, and single-handedly keeps her local cheese shop in business. You can get more information about her pastry at www.pistolwhippedpastry.com, or on her blog at www.croissantinthecity.com.