Easy Chocolate Ice Cream (This recipe is from Americas Test Kitchen. Ice cream to make without an ice cream maker. It is described as mousselike, ultra-rich, full-on chocolate dessert.) 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 and 1/4 cups heavy cream, chilled pinch salt 1. Combine the coffee powder and hot water in a small bowl. Let stand until the coffee dissolves, about 5 minutes. Microwave the chocolate, sweetened condensed milk, and coffee mixture in a bowl on high power, stirring every 10 seconds, until the chocolate is melted, about 1 minute. Stir in the vanilla and salt and let cool. 2. In a large bowl, whip the cream with an electric mixer on medium-low speed until light and frothy, about 1 minute. Increase the mixer speed to high and continue to whip until the cream forms soft peaks, 1 to 3 minutes. Whisk one-third of the whipped cream into the chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated. Place in an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. If keeping in freezer for more than 6 hours, place plastic wrap directly onto surface of ice cream in container, seal, freeze.
Posted on: Thu, 27 Mar 2014 21:00:55 +0000
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