Another amazingly, scrumptious frozen delicacy.
And it’s not a frozen pumpkin pie.
I may never have to buy it in the store again.
And I didn’t need any fancy equipment.
I made it myself (sounds like my toddler).
I made the good stuff that’s good any time of the day but especially late at night on a hot day.
(I almost typed “hot date.” Ha. I guess it could be good on one of those too.)
I made the tasty treat that I’ve loved every day of my life except for the 270 that I was pregnant with Asher. (Absurd, but I couldn’t look at the stuff.)
And so should you.
A chocolate ice cream that’s smooth and ridiculously rich. For you. I almost don’t want to share this. But that wouldn’t be right, would it? Sharing is what blogs are for. Right?
The ice cream is excellent as is, but I recommend adding one or all of the following to the recipe:
peanut butter, toasted chopped nuts, miniature marshmallows, bits of mint cookie, crushed toffee…
I think you get the idea.
The recipe comes from the fabulous Cook’s Country Magazine.
Easy Chocolate Ice Cream
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
1 1/4 cups cold heavy cream
1. Combine the coffee powder and hot water in a bowl. Let it stand for about 5 minutes until the coffee dissolves.
2. Microwave the chocolate, milk, and coffee mixture in a bowl for 1 minute, stirring every 10 seconds.
3. Stir vanilla and salt into chocolate bowl. Let cool.
4. With an electric mixer on medium-high speed, beat the cream for about 2 minutes until you see soft peaks.
5. Whisk 1/3 of the cream into the chocolate mixture.
6. Fold the remaining cream into the chocolate mixture until incorporated.
7. Freeze in an airtight container for at least 6 hours.