You can just add pre-made chocolate chips to ice cream and they’ll stay in the shape you added them in. Or, you can take a bit more time and create thin, irregular chips that seem truly authentic and an integral part of the ice cream experience (yes, I’m waxing eloquent about chocolate chips in ice cream). And you can use your favorite chocolate!
I learned this technique from David Lebovitz’s website, and this method is officially called Stracciatella (thanks Amanda!). I also make chocolate chips using my coffee bean grinder. It makes really nice, small chips; almost like chocolate dirt.
Adding Chocolate Chips to Ice Cream
- 1/2 cup of chocolate chips or broken pieces of chocolate
- honey or other sweetener if the chocolate is not pre-sweetened
- Melt the chocolate in the microwave on a low setting until most of the chips are melted, or melt the chocolate in a bowl over simmering saucepan of water (also called a ban marie). If you’re adding sweetener, fully melt the chocolate and sweetener together.
- Once the chocolate is in a liquid state, remove it from the heat.
- With a slim fork or other utensil, drip chocolate in streams into the ice cream bowl in small intervals, and immediately stir the ice cream to break up chocolate. It will solidify as it hits the ice cream so you want to add it in slim streams to avoid big chunks of chocolate from forming. I either stir the ice cream with a knife in-between each chocolate dripping, or I add the chocolate drizzles while the ice cream maker churns.
- Enjoy! Store in a sealed container in the freezer. FYI – this tip works for sorbets and sherbets as well.