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Ever wanted to make ice cream and either don't have an ice cream machine or want to mess with the hassle?
I got this in my email from America's Test Kitchen. Here is the link, it may not work, I think you have to be a member;
http://www.cookscountry.com/recipe.a...code=L1GN4AB00
Easy Chocolate Ice Cream
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.
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 salt
1 1/4 cups heavy cream , cold
1. 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.
I got this in my email from America's Test Kitchen. Here is the link, it may not work, I think you have to be a member;
http://www.cookscountry.com/recipe.a...code=L1GN4AB00
Easy Chocolate Ice Cream
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.
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 salt
1 1/4 cups heavy cream , cold
1. 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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