Easy Chocolate Ice Cream - Machine-Free Ice Cream
 How To Make Machine-Free Ice Cream
 
 
 

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This recipe comes from Cook's Country magazine, June/July 2009. No appliance (ice cream maker) required - all you need is an appetite for a luscious homemade ice cream treat. This is so good - better plan to make a double batch!

More great Chocolate Recipes and also Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.

Easy Chocolate Ice Cream

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 pure vanilla extract
Pinch salt
1 1/4 cups cold whipping cream

In a small bowl, combine coffee powder and hot water. Let stand until coffee dissolves, about 5 minutes.

In a bowl, microwave chocolate, sweetened condensed milk, and the coffee mixture, stirring every 10 seconds, until chocolate is melted, approximately 1 minutes. Stir in vanilla extract and salt; let cool.

With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated.

Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.

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

Makes 1 quart ice cream.

 


 Cook's Country Test Kitchen Discoveries:

  • We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.
     

  • Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.
     

  • For a fluffy, light texture similar to churned ice cream, we took a cue from the Italian dessert semifreddo and folded in whipped cream.
     

  • Bittersweet chocolate also worked well in maintaining the texture. To heighten chocolate flavor even more, we turned to instant coffee powder. The note of bitterness intensified the chocolate without making it taste like a cup of coffee. It also helped balance the sweetness of the condensed milk.
     

  • A pinch of salt and a little vanilla extract rounded out the flavors.