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Categories:Viewed: 27 - Published at: 7 months ago
Ingredients
- 4 ounces bittersweet chocolate (can substitute with unsweetened)
- 12 cup sweetened condensed milk
- 1 teaspoon instant coffee (granulated)
- 1 teaspoon boiling water
- 14 teaspoon salt
- 2 cups heavy cream
Method
- Break apart chocolate and place in microwaveable dish with condensed milk.
- Microwave on high for 1 minute.
- Remove from microwave, and stir until the chocolate has melted.
- Set aside to cool at room temperature while you're preparing the remaining ingredients.
- (Do not place in fridge, or it will become too firm to mix into the cream later).
- In a small dish, put 1 tsp of instant coffee, 1/4 tsp salt and 1 tsp of boiling water.
- Mix together, and set aside to fully dissolve.
- Whip cream until peaks form.
- Set half aside in small bowl.
- Stir coffee mixture to ensure all granules have dissolved, then stir into chocolate mixture.
- Gradually add chocolate mixture to half of cream mixture, beating until smooth and creamy.
- Fold in remaining cream.
- Transfer to freezer container.
- Freeze for at least 6 hours.
- ** NOTES **: If you're planning on eating the ice cream fairly soon after it's frozen, simply cover with cling wrap and throw in the freezer.
- To make an air tight seal to preserve the ice cream for up to 2 weeks, place in container with lid and place a piece of cling wrap on the surface of the ice cream before putting the lid on.
- The ice cream will freeze to the cling wrap, but when you're ready to eat it simply peel it back and you're ready to dive in!
