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Ingredients
- 4 ounces semisweet chocolate
- 1 quart ice cream, softened
Method
- Chill a large bowl.
- Melt the chocolate in the top of a double boiler over simmering water or a small bowl set over a saucepan of just-simmering water.
- Remove from the heat and let the chocolate cool, but don't let it harden.
- Transfer the softened ice cream to the chilled bowl.
- While folding it with a rubber spatula, drizzle the melted chocolate into it through the holes of a slotted spoon.
- Transfer the ice cream to a storage container and freeze until firm.
- Store for up to 2 weeks in the freezer.
