Chocolate Ice Cream
Instead of a double boiler, we kept things simple for our Easy Chocolate Ice Cream and used the microwave to melt the chocolate and combine the ingredients. We used sweetened condensed milk in place of cream because it maintains its velvety texture in the freezer. 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.
If you plan to store the ice ream for more than a few days, place plastic wrap directly on its surface before freezing.
1 tsp. espresso powder
1 tbsp. hot water
4 oz. bittersweet chocolate, chopped fine (Ghiradelli 60% cacao, 4 oz. package)
½ c. sweetened condensed milk
½ tsp. vanilla extract
pinch of salt
1 ¼ c. cold heavy/whipping cream
- Combine coffee/espresso power and hot water in small bowl. Let stand until it dissolves, about 5 minutes.
- Microwave chocolate, sweetened condensed milk, and coffee mixture in large bowl, stirring about every 10 seconds until melted, about 1 minute total.
- Stir in vanilla and salt. Let cool.
- With electric mixer on medium-high, whip cream to soft peaks, about 2 minutes.Whisk 1/3 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.
Note: Condensed milk comes in 14 oz. cans, and whipping cream by the cup. To reduce wastage/leftovers of cream and condensed milk, multiply quantities by 1.6. Some of the chocolate will be leftover. Makes approx. 1.5 quarts.
1.5 tsp. espresso powder
1.5 tbsp. hot water (4 ½ tsp)
6.5 oz chocolate
(6.5 oz / 0.8 c.) condensed milk
0.8 tsp. vanilla (3 x ¼ tsp)
2 c. heavy/whipping cream
None Available.