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
- pinch salt
- 1 1/4 cups heavy cream , cold
Preparation
Step 1
If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.
1. MELT CHOCOLATE BASE 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. MIX AND FREEZE 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.