Makes 1 quart
1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Pinch of salt
1 ¼ cups heavy cream, cold
CHOCOLATE BASE: Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave the bittersweet chocolate, sweetened condensed milk, and coffee mixture in a 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 the 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. If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.
- Recipe courtesy of James Moore
by Chef Mark Shoup