| Cuisine: American | Type: Dessert | Serves: 1 Quart |
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Source:
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America's Test Kitchen |
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Attributes:
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Quick and Easy |
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Comments:
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f you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing. |
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Serving Suggestions:
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Ingredients:
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1 tsp. instant coffee or espresso powder 1 tbs. hot water 4 oz. bittersweet chocolate , chopped fine 1/2 cup sweetened condensed milk 1/2 tsp. vanilla extract Pinch salt 1 1/4 cups heavy cream , cold |
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Instructions:
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. MELT CHOCOLATE BASE Combine coffee (or espresso) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool. 2. MIX AND FREEZE With electric mixer on medium-high speed, whip 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. |
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Related recipes:
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None |
2009-07-11