Straw-cciatella” Strawberry Chocolate Chip Ice Cream

Ingredients:
16 ounces fresh or frozen strawberries
1 1/4 cups whole milk
1 cup heavy cream
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 teaspoon salt
1 tablespoon limoncello liqueur or 1 teaspoon lemon juice
4 ounces dark or bittersweet chocolate (60-70%), finely chopped
Directions:

1. Wash and hull fresh strawberries. For frozen berries, you want them to be mostly thawed, reserving the juices.
2. Puree berries until smooth. Measure out 1 1/2 cups of strawberry puree. Any excess can be reserved for another use.
3. Return measured puree to blender along with milk, cream, corn syrup, sugar, and salt. Blend on low speed until smooth. Add limoncello or lemon juice if desired, to taste.
4. Pour ice cream base into a bowl; cover and refrigerate overnight until completely chilled.
5. The next day, pour ice cream base into ice cream maker and churn according to manufacturer’s instructions.
6. While ice cream is churning, melt chocolate until smooth; let cool to lukewarm. Transfer to a zip-top sandwich bag.
7. When ice cream is the consistency of soft serve, snip off the tiniest end of the zip-top bag. Drizzle melted chocolate into ice cream as it churns; it will freeze instantly and then break apart into chunks. You can also drizzle in chocolate and then stir by hand as well, until most of the chocolate is gone.
8. Transfer ice cream to a freezer safe container, drizzling more chocolate if desired between layers and on top. Freeze overnight until firm.

FULL RECIPES

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