Chocolate Ice Cream in a snap!

Chocolate Ice Cream in a snap!

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
pinch of salt
1-1/4 cups cold heavy cream

1. melt chocolate base. combine coffee 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.

Makes 1 quart. If you plan to store the ice cream for more than a few days place plastic wrap directly on its surface before freezing.