Start with these delectable ingredients...
Mix one of them with hot water...
And chop the other one up fine like...
THIS!
There now! Good job... :)
Cream!! What is ice cream without cream anyway?!
And that cream needs to be whipped of course...
Then you fold the whipped cream in with the chocolate/coffee mixture...
And it looks likes this.... (At this point the "no snitching" rule is out of the question!)
Freeze it for a long time... (6hrs is way too long to wait...)
BUT if you DO wait, the results are tantalizingly delicious!!!
Here's the recipe:
Magic Chocolate Ice Cream
Yields approx. : 1qt
Here's the recipe:
Magic Chocolate Ice Cream
Yields approx. : 1qt
Ingredients:
1tsp instant coffee or espresso powder
1tbl hot water
4oz bittersweet chocolate, chopped fine
1/2c sweetened condensed milk
pinch of salt
1 1/4c cold heavy whipping cream
Directions:
1. Melt Chocolate Base
Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5min. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl stirring every 10 seconds, until chocolate is melted, about 30sec-1min. Stir in vanilla and salt. Let cool.
2. Mix and Freeze
With electric mixer on medium-high speed, whip cream to soft peaks, about 2min. 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 6hrs or up to 2 weeks. Serve.
1tsp instant coffee or espresso powder
1tbl hot water
4oz bittersweet chocolate, chopped fine
1/2c sweetened condensed milk
pinch of salt
1 1/4c cold heavy whipping cream
Directions:
1. Melt Chocolate Base
Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5min. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl stirring every 10 seconds, until chocolate is melted, about 30sec-1min. Stir in vanilla and salt. Let cool.
2. Mix and Freeze
With electric mixer on medium-high speed, whip cream to soft peaks, about 2min. 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 6hrs or up to 2 weeks. Serve.
**Hint: If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.**
WOW.
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