Light & dark variegato

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.


Created by
  • Stephan Grijspeerd - Chef at De Zoete Zonde Belgium

Light & dark variegato

ingredients preparation
  • 1l
    ice cream composition
  • 125g

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

  • 125g
  • Q.S.
    sunflower oil

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.

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