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 you’re 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.
To make stracciatella, simply add a little bit of neutral-flavoured oil (a teaspoon for every 60g of chocolate will work just fine) to melting chocolate. This lowers the melting point of the chocolate, resulting in velvety chips that melt in your mouth.
What makes this method superior? Store-bought chocolate chips are designed for baking, not freezing, and are coated with stabilisers that allow them to hold their shape during melting. This is great for baked goods, but terrible for frozen treats, resulting in chunks of chocolate that are waxy and chalky.
Check out the below link for more details, plus a few other delicious tips and tricks for upping your ice cream mix-in game.
The Subtle Secrets to Making the Best Ice Cream Mix-Ins [Serious Eats]