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Magic Chocolate Ice Cream

Source of Recipe


Cook's Country magazine



List of Ingredients



• 1 tsp instant coffee or espresso powder
  
• 1 Tbsp hot water
  
• 4 ounces bittersweet chocolate, chopped fine
  
• ½ cup sweetened condensed milk
  
• ½ tsp vanilla extract
  
• Pinch salt
  
• 1¼ cups cold heavy cream
  






Instructions



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 until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.
   
   Makes one quart.
   
   
   






Final Comments


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