Making homemade ice cream in a cheapo electric freezer, the kind with a fixed dasher & rotating frozen gel canister. Would like to get delicate chocolate "freckles" in the ice cream (I'm thinking of the vanilla/chocolate gelato locally called straciatella). Tried drizzling cooled, melted bittersweet chocolate into the mostly frozen ice cream, but it immediately hardened into chunks/short ribbons. Anybody have success with something like this? Heating the chocolate didn't make much difference, just seemed to take a little longer to harden into globs.