FRECKLED WOODBLOCK CHOCOLATE

Updated at: Wed, 16 Aug 2023 20:35:51 GMT

Step 1

In a medium (about 1½-quart) saucepan, heat ¼ cup water, the salt, and the sugar over medium-high heat until the water gives off steam but isn’t yet bubbling, about 1 minute. Remove the pan from the heat, add 3 ounces (about ½ cup) of the chopped chocolate, and stir until the chocolate is completely melted. Let it cool to room temperature. Pour in the ice cream base, then use a whisk or stick blender to mix or blend until smooth. Chill in the fridge until cold if using a pre-frozen bowl machine. Pour the mixture into an ice cream maker and churn just until it has the texture of soft-serve (see this page for timing ranges, depending on the machine). While the ice cream is churning, pour an inch or so of water into a small sauce-pan and bring it to a simmer over medium-high heat. Combine the remaining 2 ounces (about ⅓ cup) chocolate pieces and the vegetable oil in a heatproof bowl that’ll sit on top of the saucepan without touching the water. Put the bowl over the saucepan, reduce the heat to low, and heat, stirring occasionally, until the chocolate is completely melted. Take the pan off the heat but leave the bowl on top. The chocolate will stay warm until the ice cream is churned. Once the ice cream is churned to about soft-serve texture, lift the bowl of melted chocolate from the pan and dry the bottom of the bowl. With the machine still running, pour the melted chocolate through the chute in a very thin, steady stream. The warm chocolate will scatter and harden into freckles when it hits the cold ice cream. Quickly transfer the ice cream, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

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