Stracciatella ice cream

It is a milk- or vanilla-based ice cream with thin, irregular shards of dark chocolate running through it. The name comes from the Italian *stracciare*, meaning to tear or shred.

Stracciatella is usually made by drizzling melted chocolate into ice cream as it churns, so it sets into fine, delicate flakes. Chocolate-chip ice cream typically has larger, solid pieces mixed in.

Churn a well-chilled vanilla or milk ice-cream base until almost firm. With the machine running, drizzle in melted dark chocolate in a thin stream; let it churn briefly, just until the chocolate breaks into flakes, then freeze until scoopable.

Take it out of the freezer for about 5–10 minutes before scooping. It should yield slightly at the edges but stay firm enough for the chocolate flakes to keep their crisp snap.

Keep it in a tightly sealed, freezer-safe tub, with baking paper pressed against the surface to limit ice crystals. Return it to the freezer promptly after serving and avoid repeatedly letting it soften and refreeze.

Serve it with espresso, sliced pears or berries, or alongside a warm brownie. Its fine dark-chocolate flakes also work well in an affogato: pour a shot of hot espresso over a scoop just before eating.

Vanilla ice cream is the closest simple substitute; scatter finely chopped dark chocolate over it for a similar contrast. For a richer chocolate-and-cream flavour, use chocolate-chip ice cream, though its pieces are usually chunkier.