Chocolate Ice Cream (or Vanilla)

(recipe from Cook’s Country)
makes 1 quart or 8 1/2 cup servings

If you plan to store the ice cream for more than a few days, place pastic wrap directly on it’s surface before freezing.

1 teaspoon instant coffee or espresso* – $0.30
1 tablespoon hot water
4 ounces bittersweet chocolate, chopped fine (I use Callebaut, available at WF) – $1.65
1/2 cup sweetened condensed milk – $1.65
1/2 teaspoon vanilla extract – $0.36
pinch salt – $0.01
1 1/4 cups cold heavy cream – $2.33

Total for recipe – $0.79 per serving*
Calories: 257 Fat: 20.32 Protein: 4

If you make this with whipping cream instead of heavy whipping cream, you can bring down the totals just a wee bit.

Calories: 244.5 Fat: 16.6 Protein: 4

Melt Chocolate Base
Combine coffee (or espresso) powder and hot water in a small bowl.
Let stand until coffee dissolves, about 5 minutes.
Melt chocolate, sweetened condensed milk, and coffee mixture in bowl on a double boiler.
Stir in salt and vanilla.
Let cool.
With an 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 (folding is important to the texture, do not whip it all in).
Carefully fold in any other ingredients.
Freeze in airtight container until firm, at least 6 hours or up to two weeks. Serve.

For vanilla:

Omit chocolate and espresso, and add an additional 4 ounces sweetended condensed milk (or 1/2 cup), and an additional teaspoon of vanilla.

Calories: 255 Fat: 16.5 Protein: 4

If you make this with whipping cream instead of heavy whipping cream, you can bring down the totals just a wee bit.

Calories: 242 Fat: 12.8 Protein: 4
*The nutritional information for this ice cream is about the same as Haagen Daas. This ice cream is about half the price. Plus, you’re only limited by your imagination. I’ve made espresso almond, I’ve made chocolate cookie dough, I’ve made chocolate chunk with raspberry. I may try strawberry walnut next. I try not to make this too much because to have it around is dangerous. An ice cream scoop helps control that for me.

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