Swirled Chocolate Ice Cream
Both ice creams should be the same consistency -- slightly softened, but not melted -- before swirling. If possible, churn the two flavors simultaneously. Otherwise, make the white-chocolate ice cream first and freeze it while churning the bittersweet chocolate one.
- Yield: Makes 12 cups
Spread one third of the bittersweet chocolate ice cream evenly in the bottom of a deep rectangular (with a capacity greater than 12 cups), and top with a third of the white chocolate ice cream. Repeat, alternating layers, with remaining ice cream.
Insert a long, sturdy skewer or chopstick into mixture, and pull back and forth in long strokes through ice cream until just swirled. Do not swirl too much, or mixture will appear muddy. Serve immediately, or freeze until ready to serve (up to 3 days). If frozen for more than 4 hours, let stand at room temperature for 20 minutes before serving.