I made this ice cream for my husband's birthday this year and it was a huge hit! It is very rich and creamy and comes to us courtesy of the "Cook's Country" Magazine sampler I got in the mail. I doubled the recipe and omitted the espresso powder. I didn't have bittersweet chocolate so I used my semi sweet chips I picked up from Costco-huge bag- and it worked out fine. Total prep time-about 10 minutes.
Equipment:
Wisk
Bowl scraper
Bowl
Container to freeze Ice Cream
Heavy Duty mixer or hand blender
Ingredients:
1 tsp instant coffee or espresso powder-optional
1 T hot water
4 oz bittersweet or semi-sweet chocolate
1/2 C sweetened condensed milk
1/2 tsp vanilla extract
pinch of salt
1 1/4 cups cold heavy cream
Instructions:
1. Microwave the chocolate, coffee, and condensed milk until the chocolate is melted. This took about 1 minute in my microwave and I stirred the chocolate until it was melted and smooth. It will take on a shine when the chocolate and milk are fully incorporated. Melt the chocolate in 30 second intervals, stirring between so the chocolate doesn't burn in the middle.
2. Blend the whipping cream in the mixer until it is creamy and gently peaks. Be careful not to over mix the cream. You don't want it too thick. It will begin to separate and get lumpy.
3. Wisk one third of the whipped cream into the chocolate mixture.
4. Fold remaining whipped cream into chocolate until completely incorporated.
5. Pour into container for freezing and put into the freezer for at least 6 hours to fully freeze.
6. Enjoy!! You'll never buy chocolate ice cream again!
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