Light & dark variegato

Created by

  • Stephan Grijspeerd - Chef at De Zoete Zonde Belgium
level 1

Applying the classic Italian variegato technique often gives a beautiful marble-like look to your gelato and ice cream. To maximise the effect, you may want to use contrasting colours and flavours. In this case, a white chocolate ice cream is mixed with a ready-to-use hazelnut cream. The trick is not to mix for too long to achieve the perfect marbling.

Recipe components

Light & dark variegato


Melt the chocolate and mix in the ice cream composition. Churn and collect in a tray

Soften by heating to +/- 35°C and mix in 10 % sunflower oil. Pour over the ice cream and roughly mix in by hand to create a marbling effect. Put away in the shock freezer for a few minutes.