Vanilla Ice Milk with Dark Chocolate Stracciatella
6 cups whole milk
1 1/2 cups sugar
1 teaspoon vanilla
pinch of salt
1/2 cup dark chocolate chips or pieces
Whisk
together the milk, sugar, vanilla and salt. Pour that into your machine
and freeze it according to the machine's directions. When it is almost
finished, melt the chocolate on medium heat in the microwave. Check it
every 30 seconds after the first minute and remove from the microwave as
soon as it is melted.
When the ice cream is finished,
pour it into a 9x13 pyrex pan. Drizzle the chocolate over the top as
thinly as possible. A fork will help with drizzling it into the ice
cream. As it hardens, break it up and stir it into the ice cream. As
soon as the chocolate is in the ice cream, put the pan into the freezer
for at least half an hour. Stir lightly to make sure that the chocolate
is more or less evenly distributed. Then, you can either enjoy it
immediately as a very soft serve ice cream, or the next day with a
firmer texture. The above picture was taken the next day.
If
you wait until the next day to eat the ice cream, set it out on the
counter for at least 30 minutes prior to serving. This is not a cream
based or egg based ice cream recipe and because of that, it will be
frozen almost completely solid after a while in the freezer. Enjoy!
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