This is a super easy, super delicious chocolate ice cream. It uses just a few basic ingredients and does not require any special equipment. Sweetened condensed milk eliminates the need for eggs and sugar and carefully supervised custards.
The texture is incredible – smooth, silky, almost mousse-like. As always, use the best possible bittersweet chocolate – like Callebaut or Valrhona.
Eagle Brand’s website features several flavor variations (click for their recipes), but this one from Cook’s Country seems to have the best balance.
I’m planning to test some fruit versions soon!
Super Easy Bittersweet Chocolate Ice Cream
Makes 1 quart
1 teaspoon instant coffee or espresso powder
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine
½ cup sweetened condensed milk
½ teaspoon vanilla extract
Pinch of salt
1 ¼ cups heavy cream, cold
INSTRUCTIONS
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.
James Moore has been a cooking enthusiast since childhood and started blogging as a way to share favorite recipes with friends and family. His site, Cook Like James has grown to include restaurants, cookbooks, wines, and favorite places.