Ingredients

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

Preparation

  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.