Stracciatella ice cream
An Italian dessert similar to chocolate chip ice cream, this no-churn ice cream is simple to make. Essentially, you whip the cream, fold condensed milk and flavorings into the cream and freeze. When it is almost hardened, drizzle the melted chocolate over it. The chocolate hardens almost instantly, forming shards that break as the mixture is stirred. A little liquor will soften your frozen creation while adding flavor, preventing it from freezing too hard. This is your canvas.
From the story: How to make ice cream and other frozen treats without a machine
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the whipping cream to medium peaks, about 5 minutes. Add the vanilla seeds, condensed milk and salt and beat again to medium peaks, 2 to 3 minutes.
Spoon the ice cream base into a glass baking dish, flattening the top with a spatula. Cover the surface of the base with plastic wrap and freeze until the base begins to harden, 2 to 3 hours.
Place the chocolate chips and oil in a glass measuring cup and microwave, stirring every 15 seconds or so, until the chocolate is melted. When the ice cream is almost frozen, drizzle the surface with some of the melted chocolate, then stir the chocolate into the ice cream. Repeat, drizzling more chocolate and stirring it into the cold ice cream, until all of the chocolate has been added and the ice cream is flecked with bits of frozen chocolate.
Cover the surface of the stracciatella with a layer of plastic wrap and freeze until hardened.
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