Easy Chocolate Ice Cream

What is summer without ice cream? It always seems like summer gives us an excuse to eat more ice cream. At least it does for me. :-) I don't know about you but I hardly ever break out my ice cream maker. I should, it's not like it's difficult to use. After looking on the back of the ice cream container from the grocery store, I want to break out my ice cream maker. Have you seen all the strange ingredients listed on most ice creams, most of them unpronounceable. I'm not sure why because you only need a few things to make ice cream - milk, half and half, cream, sometimes eggs, flavorings (chocolate, vanilla, etc..), and sugar. 

When I saw this recipe I thought wow, I have to try this. There are just a few ingredients and I don't need my ice cream maker. I know a lot of you could use a recipe like this even if it's only for special occasions. Besides you can add anything you like to it - marshmallows, chocolate chips, coconut, strawberries.

Try it, you'll love it. A little tip. If you leave it in the freezer for a while, take it out and let it sit for a few minutes to soften up before you serve it.

Easy Chocolate Ice Cream

1 teaspoon espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine (you can substitute any kind of chocolate you like)

1/2 cup chopped nuts (I used almonds)

1/2 cup sweetened condensed milk

1/2 teaspoon vanilla extract

pinch salt

1 1/4 cups heavy cream, cold

Combine the espresso powder and hot water in a small bowl and mix until dissolved. In the microwave, heat the chocolate, sweetened condensed milk and coffee mixture. Takes about 1 minute but check every 10 seconds and stir.  Once chocolate is melted add your vanilla, nuts and salt. Let mixture cool.

With an electric mixture, beat heavy cream on medium to high speed for about 2 minutes. You want soft peaks. Whisk one third of cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in an airtight container for at least 6 hours, until firm, or up to 2 weeks. Makes 1 quart.

Adapted from Cooks Country
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