"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
There are some people out there, not pointing any fingers, who really like chocolate. To the degree that they prefer chocolate over any other kind of desert. To the degree that the only thing that can improve a chocolate desert is, well, more chocolate.
Stracciatella, a.k.a. melted chocolate drizzled onto your ice cream is perhaps the easiest and yummiest way to kick the chocolate up a notch. The chocolate hardens upon contact with the cold ice cream and breaks into streaks.
1 recipe of un-churned ice cream or sorbet
4-5 ounces (100-140 g) of chopped bittersweet chocolate
Set the chocolate pieces in a double boiler or in a heatproof bowl set over a pot of water (make sure the bowl is dry and the water does not touch the bottom of the bowl).
Start your ice cream churning. When the chocolate is melted, remove the pot from the heat.
In the last 5 minutes of churning, drizzle the melted chocolate into the ice cream maker. Or, drizzle it into the ice cream as you layer it into the container, breaking up any large clumps.