My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream.
What do I have to do to reproduce this effect with homemade ice cream?
I tried adding chocolate sauce near the end of churning but it was too thoroughly churned in. I have tried swirling the chocolate sauce in manually with a spoon after the churn but before freezing but the syrup mostly just floated on top.
I am using a simple syrup based chocolate sauce. What technique should I use to produce my chocolate swirls? Does the consistency of the syrup play a role? Would some other chocolate sauce work better- such as hot fudge?