Monday, February 14, 2011

Magic Chocolate Ice Cream

A recent freebie issue in the mail from Cook's Country, one of the publications from the charming and oh-so-scientific folks at America's Test Kitchen, arrived at La Casa Errant Cook not long ago, and I've begun working my way through some of the supremely delicious-looking recipes.

Naturally, when I came upon the recipe for Magic Chocolate Ice Cream, promising rich and creamy chocolaty decadence without the need for churning in an ice cream machine, I knew that I had found my first test subject. 

My husband and I normally eat chocolate ice cream with shovels rather than spoons, but even we were floored by the richness of this stuff.  Small servings won't leave you disappointed.  You and your waistline have been warned.

Magic Chocolate Ice Cream
Adapted from Cook's Country
Makes about a half gallon

2 tsp. instant coffee or espresso powder
2 tbsp. hot water
8 oz. bittersweet chocolate, chopped fine
1 cup sweetened condensed milk
1 tsp. vanilla extract
Pinch salt
2 1/2 cups cold heavy cream

Combine the coffee powder and hot water in a medium bowl and let it sit for about 5 minutes, until the powder is dissolved.  Add the chopped chocolate and sweetened condensed milk and microwave until melted, about 2 minutes, stirring every 20 seconds or so.  Stir in salt and vanilla and set aside to cool.

Whip the heavy cream in a large bowl or in a stand mixer until soft peaks form, about 5-7 minutes.

Whisk about 1/3 of the whipped cream into the chocolate mixture until incorporated.  Stream the chocolate mixture into the remaining whipped cream and fold gently with a large rubber spatula until combined.

Transfer to a freezer-safe container and freeze 6 hours or overnight.

The inspiration.

The chocolate.

If you don't have sweetened condensed milk, you can use evaporated milk and sugar- one 12 oz. can to about 1 2/3 cups of sugar, heated gently in a saucepan and stirred until the sugar is dissolved.  Measure what you need out of the pan and put the rest in a glass jar with a lid in the fridge to use later.

Chopped chocolate.  Try not to eat too much of it.

Chocolate is combined with coffee powder, hot water, and condensed milk before being melted in the microwave.  Try not to eat too much of it.

Whip the tar out of the cold heavy cream until soft peaks form.

About 1/3 of the whipped cream is whisked into the chocolate mixture.

Fold the chocolate mixture into the rest of the whipped cream.

Be careful.  You too will make stupid faces like this once you taste what you've created.  Try not to eat too much of it.

The completed mousse-like mixture, ready for the freezer.  An old sherbet container serves me well in this instance- it's the perfect size and it's a good way to reuse!


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