1) Chop Ghirardelli bitter-sweet chocolate. 2) Mix it with sweetened condensed milk, 1 tsp of dissolved instant coffee, vanilla, etc.
3) Melt.
4) Whip fresh whipping cream.
5)Fold the two mixtures together.
6) Pour it in a container. Stick it in the freezer. Freeze.
SOOOOOO good! It is a little smoother than regular ice cream, and when it thaws it doesn't melt and run all over, it instead turns to the consistency of thick pudding. The real perk to this recipe is you can make ice cream without a machine and without the hassle of rock salt or cans or whatever. So easy.
Sorry, we ate the whole dessert before I remember to take a picture of the final product. Mmmm.
2 comments:
Yum! I LOVE my Cuisinart table top ice cream maker. I hated dealing with the rock salt, and I love homemade ice cream so it was a good compromise!
Oh my heavens. Does not seem fair to have to hear about htat on a Sunday when I can't run out and buy all the ingredients to have right now. Yum!
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