Place the condensed milk into a medium saucepan. Measure then sift the cocoa into the condensed milk. Whisk the two ingredients together and cook over low heat, stirring constantly, until smooth and slightly thickened, about ten minutes. Remove from heat. Immediately break the 2 ounces of bittersweet chocolate into pieces and whisk into the hot milk mixture until melted and smooth. Set aside to cool slightly.
In a large measuring cup, gently mix together the creams and the extracts. Take the chill off by putting mixture into the microwave for up to one minute.
Using a slow and steady motion, drizzle the cream mixture into the chocolate mixture. Whisk the mixtures together as you are drizzling. Be sure to loosen any mixture from the edges and corners of the pan using a rubber spatula or wooden spoon. Whisk until smooth. Pour through a sieve into a clean bowl, discard any bits left in the sieve.
Cover the mixture with plastic wrap and refrigerate until cold. Process the cold mixture in your ice cream maker according to manufacturer's directions.
To add the chocolate stracciatella, right before the end of the churning process, melt the 4 ounces of bittersweet chocolate in the microwave at half power. Drizzle the melted chocolate onto the almost churned ice cream, being careful not to drizzle onto the paddle.
If you have a manual ice cream maker, empty the churned ice cream into the container you intend to keep in the freezer. Drizzle some of the melted chocolate onto the ice cream and fold in using a rubber spatula. Repeat drizzling, folding, drizzling, and folding until all the chocolate has been incorporated. You can break up larger pieces using the end of the spatula. The chocolate will harden once it hits the ice cream, creating homemade chocolate chips and chunks. Freeze until hard and ready to scoop.
This recipe for Double Chocolate Chip Ice Cream was printed from AmandasCookin.com - https://amandascookin.com/double-chocolate-chip-ice-cream-secret/ and can only be printed for education or personal use.