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 Recipe
Recipe Type:
Ice Cream,
Dessert,
Chocolate,
Cream
Yields: 1 quart
Prep time: 15 min
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 pure vanilla extract
Pinch salt
1 1/4 cups cold
whipping cream
Preparation:
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.
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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.
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