Name: Easy Chocolate Ice Cream
Total time: 6 h 20 min
Ingredients: 1 teaspoon instant coffee or espresso powder; 1 tablespoon hot water; 4 ounces (113 grams) bittersweet chocolate , chopped fine; 1/2 cup sweetened condensed milk; 1/2 teaspoon vanilla extract; Pinch salt; 1 1/4 cups heavy cream , cold

Why This Recipe Works

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.

Before You Begin

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

Instructions

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.

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. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve.