Chocolate chip ice cream should be easy to DIY.
What could possibly be difficult about throwing some chocolate chips into a pint of vanilla?
Nothing really, except it might not yield the result youre looking for.
The best way to get bits of chocolate in your ice cream?
Make like the Italians and drizzle some in some stracciatella during the last few minutes of churning.
This lowers the melting point of the chocolate, resulting in velvety chips that melt in your mouth.
What makes this method superior?
The Subtle Secrets to Making the Best Ice Cream Mix-Ins| Serious Eats
