Stracciatella

• 5 ounces (140 g) bittersweet or semisweet chocolate, finely chopped (do not use chocolate chips)

1. In a clean, absolutely dry bowl set over a saucepan of simmering water, melt the chocolate, stirring it until its completely smooth.
2. Drizzle a very thin stream of the warm chocolate into 1 quart (1 liter) of ice cream during the last possible moment of churning.
3. If the chocolate clings too much to the dasher, remove the ice cream from the machine and drizzle the chocolate into the frozen ice cream by hand while you layer it into the storage container, breaking up any chunks as you stir.

bittersweet

Taken from www.epicurious.com/recipes/food/views/stracciatella-380000 (may not work)