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.
Add Chocolate Chips to Ice Cream
To use unsweetened chocolate pieces, add honey or another sweetener to the chocolate once it is fully melted and blend the chocolate and sweetener together.This works for sorbets and sherbets as well.
Servings: 4 servings
Calories: 113kcal
Instructions
- Follow these steps once you have added your ice cream in the ice cream maker, but before it is processed into ice cream.
- Melt the chocolate in a bowl over simmering saucepan of water (also called a ban marie), or melt the chocolate in the microwave on a low setting until most of the chips are melted.
- Once the chocolate is melted, 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.
- Set the ice cream and store in the freezer.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 15mg | Fiber: 1g | Sugar: 14g | Vitamin A: 50IU | Calcium: 26mg | Iron: 1mg
How do I turn a vanilla ice cream into chock chip and I don’t have a ice cream making machine
If you’re not using an ice cream maker you can still drizzle the chocolate over the ice cream while stirring it.
Oh yes, this is in David’s book (The perfect Scoop) and the method is called Stracciatella. 🙂 The link you may have seen it on was on Gourmet’s website here
http://www.gourmet.com/recipes/diaryofafoodie/2008/02/stracciatellaicecream 🙂 Funny thing is I was looking for this method, came across your post and then accidentally found it in my copy of The Perfect Scoop!
How funny. Thanks for letting me in on the official term! I don’t have a copy of the Perfect Scoop (although I’ve been temped).
Love this post on your blog, btw: http://www.craftsbyamanda.com/2010/07/milk-glass-cake-plate-diy-project.html