“I doubt whether the world holds for any one a more soul-stirring surprise than the first adventure with ice cream.”
-Heywood C. Broun
When asked by my friends who are aware of my *issues* with dairy why I would make ice cream, my only response is: why wouldn’t I make ice cream?? Summer is approaching, my apartment doesn’t have air conditioning, but most of all I must keep this blog RELEVANT! I gotta give the people what they want; if what they want is a way to make chilly desserts without fancy gadgets, that’s what I’m gonna deliver. You’re welcome, America.
Mocha Ice Cream Recipe
*Note: this recipe is incredibly easy to change. Add any flavors you want, for this I chose chocolate and coffee but likely I’ll have more options as the summer goes on.
2 cups Heavy Whipping Cream
1 can Sweetened Condensed Milk
2 tbsp Coffee (very strongly brewed)
2/3 cup Bittersweet Chocolate (I used Ghiradelli chips with 60% cacao)
1. Put a mixing bowl and beater attachments in the freezer to get really cold. I let mine chill for about 20 minutes.
2. In a small saucepan, add the condensed milk and heat over medium-high. Add the coffee and stir to combine thoroughly. Add the chocolate and whisk until it’s all melted. Remove from the heat and cover. I put mine in the fridge to cool more quickly because I’m impatient.
3. When the chocolate mixture is cooled to at least room temp, take the bowl and beaters out of the freezer and add the heavy cream. Beat until stiff peaks form.
4. Pour the chocolate mixture into the whipped cream. It will sink straight to the bottom of the bowl but carefully fold it into the cream- don’t stir too vigorously, that will “deflate” the cream. When it’s all combined either cover and freeze it in the bowl, or pour it into a glass baking dish like I did. Freeze for at least 4 hours or until solid. Enjoy!