- vanilla base.
- Using a butter knife, skewer, or a chopstick, gently swirl the chocolate through the vanilla base. Move the utensil in a figure-eight or zig-zag pattern, making sure to reach the bottom layers without overmixing. The goal is to create beautiful marbled streaks, not to fully combine the colors. Stop swirling once you achieve a visually appealing pattern.
- Freeze: Cover the container tightly with its lid or a layer of plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Place
Easy Homemade Ice Cream – Rich
