Machinefree Chocolate Ice Cream
Ingredients
1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate chips
1⁄2 cup sweetened condensed milk
1⁄2 teaspoon vanilla extract
Pinch salt
1 1⁄4 cups heavy cream, cold
Instructions
1. 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.
2. With mixer on medium-high speed, whip cream to soft peaks, about 2-3 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.
Comments
When I read the recipe for this ice cream in the 2009 Cook’s Country Annual, I was intrigued. “Ice cream without a machine? Sure, I’ll try it.” For all intents and purposes, this is frozen chocolate mousse. And it’s delicious. It’s super rich and the texture is perfect. I might consider using half semisweet chips next time, since it was almost too rich, but this will appease the chocolate lover in any home. And, best of all, it doesn’t require an ice cream machine!
Cook’s Country 2009