Kitchen Hacks: How Clever Cooks Get Things Done

Follow these steps for chocolate ice cream that’s incredibly easy—and delicious.

Making ice cream at home is a fun and delicious undertaking, but it has one giant drawback: it requires a bulky, kitchen-cluttering ice cream maker. In order to find a way to make ice cream at home without that technology, we had to figure out how to replicate the taste and texture created by the machine. The magic ingredients turned out to be sweetened condensed milk and folded-in whipped cream; these kept our ice cream light but velvety even after freezing. Bittersweet chocolate also worked well in maintaining the texture. To heighten chocolate flavor even more, we turned to instant coffee powder. The note of bitterness intensified the chocolate without making it taste like a cup of coffee. It also helped balance the sweetness of the condensed milk.

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.

INGREDIENTS

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.

This video contains sound from freesound.org from user wubitog: 3-Popping-pops

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