No Machine Double Chocolate Ice Cream
I wish I could say I was the genius behind this fantastic ice cream, but, alas, ‘twas not me. This comes to us from Cook’s Country.com which is from America’s Test Kitchen. Of course, I tinkered with the basic idea a bit but this is so fast, so easy, so creamy and soooooooo delicious. The one thing to be aware of is that is freezes rock hard. So when it comes time to serve, let it sit at room temperature for 10 to 15 minutes to make it more scoopable. The fact this requires no ice cream machine makes this accessible to everyone.
Finally, make sure to use sweetened condensed milk and not evaporated milk as they are two completely different products. The heavy cream is often sold as 40% cream.
1/2 teaspoon instant coffee
1 tablespoon water
4 ounces semisweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1 teaspoon vanilla
1 1/4 cups heavy cream, cold
4 ounces mini chocolate chips
Dissolve the coffee in the water in a microwavable bowl. When it has dissolved completely, add the 4 ounces of semisweet chocolate, condensed milk and vanilla. Microwave at half power for about 30 to 40 seconds, stirring to melt chocolate at the end of the time. If chocolate is not melted, microwave at half power in 10 second bursts until it is smooth. Cool completely.
Beat the cream to soft peaks. Do not overbeat. Fold the whipped cream into the chocolate mixture. Fold in the mini chips and pour into a freezer container. Freeze until firm, about 6 hours or overnight.
Yield: 1 quart