Easy Chocolate Ice Cream

By Addie

MY NOTES: Prepare ice cream as directed in step one. Cool mixture well and then stir in whipping cream (Do not whip!) Mix well. Let "age" in refrigerator, covered, 4 hours or overnight. Stir well and process in ice cream maker.

Ingredients

• 1 teaspoon instant coffee or espresso powder
• 1 tablespoon hot water
• 4 ounces bittersweet chocolate, chopped fine
• 1/2 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1 1/4 cups heavy cream, cold

Preparation

Step 1

1. Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve. Makes 1 quart


If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.