How to make homemade ice cream with a chocolate swirl My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream.

What do I have to do to reproduce this effect with homemade ice cream?

I tried adding chocolate sauce near the end of churning but it was too thoroughly churned in. I have tried swirling the chocolate sauce in manually with a spoon after the churn but before freezing but the syrup mostly just floated on top.

I am using a simple syrup based chocolate sauce. 
What technique should I use to produce my chocolate swirls? Does the consistency of the syrup play a role? Would some other chocolate sauce work better- such as hot fudge?
When I've done this in the past, I did two things differently.


I used more of a fudge sauce that would thicken and get somewhat firmer when cold.  Like a fudge sauce or such.  Syrup just mixes too easy.
Mixing a swirl into a deeper container like the churning tub proved somewhat diffcult.  As I tried to swirl, it would mix instead.  Instead, I spread the ice cream in a large cake pan, poured the fudge over, swirled in a bit with the knife and then set it in the freezer for about 1 hour.  Then when everything was pretty firm, I scooped it up into the final container in as large of sections as possible.  It worked great.