Super Easy-No Machine Chocolate Ice Cream

Recipe and photo compliments of Cook's Illustrated

Makes 1 quart

If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing. See Notes below.

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

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.

STEP BY STEP

Follow these steps for chocolate ice cream that’s incredibly easy—and delicious.

1. Skip the double boiler. Start by microwaving the chocolate, coffee, and condensed milk until the chocolate is melted.

2. Skip the ice cream machine. For fluffy texture that mimics churned ice cream, gently fold in whipped cream.

3. Skip the stirring. Simply pour the mixture into a container and freeze for at least six hours.

NOTES:

• We used sweetened condensed milk in place of cream because it maintained its velvety texture in the freezer.
• Instead of a double boiler, we kept things simple and used the microwave to melt the chocolate and combine the ingredients.
• For a fluffy, light texture similar to churned ice cream, we took a cue from the Italian dessert semifreddo and folded in whipped cream.
• Bittersweet chocolate also worked well in maintaining the texture. To heighten chocolate flavor even more, we turned to instant coffee powder. The note of bitterness intensified the chocolate without making it taste like a cup of coffee. It also helped balance the sweetness of the condensed milk.
• A pinch of salt and a little vanilla extract rounded out the flavors.

TIP: Whipping Egg Whites

• For beating egg whites until stiff, use a small, deep bowl with a rounded bottom for 4 to 5 egg whites; a large, deep bowl for more.
• The composition of the bowl in which you beat egg whites can make a big difference. Copper bowls react chemically with egg whites to form fluffy, high-rise whites. The same result can be obtained using stainless steel or glass bowls with the addition of cream of tartar. The naturally slick surface of a glass bowl does not give as much traction for the egg whites to climb the sides. Never use aluminum (which can cause egg whites to turn slightly gray) or plastic or wooden bowls, which are hard to clean well enough to be fat-free.
• Adding a small amount of acid, such as cream of tartar, lemon juice or vinegar, stabilizes egg whites and allows them to reach their full volume and stiffness. The natural acid on the surface of a copper bowl achieves the same result. Use 1/8 teaspoon of the acid ingredient per egg white, except for meringues, where 1/8 teaspoon is sufficient for 2 egg whites. Add the acid to the whites just as they begin to become frothy during beating.
• When beating whites with an electric mixer, start at medium-low speed and gradually increase to high.
• Egg whites beaten without sugar will not peak as firmly as those with sugar.
• It's very important to beat egg whites only until they are stiff, but not dry. Over beaten egg whites will collapse and begin to reliquify.
• If you accidentally over beat egg whites, gently stir in another egg white that's been beaten by hand just until frothy. Once the mixture is combined and the whites are again shiny and moist, remove about 1/4 cup to bring the volume back into balance.
• To prevent loss of volume, use egg whites as soon as they are beaten.
• Folding stiffly beaten egg whites into another mixture must be done by hand. Using a large rubber spatula, quickly but gently cut into the middle of the mixture. Bring the bottom of the batter up and over the remaining mixture. Rotate the bowl a quarter turn with each folding motion. Fold gently to retain as much air as possible. Stop folding when no white streaks remain.
• If folding stiffly beaten egg whites into a very thick or heavy mixture, first stir in about a quarter of the whites. This will loosen the mixture and enable the remainder of the beaten whites to be folded in with ease.

TIP: All About Sour Cream Including Substitute

• Regular commercial sour cream contains from 18-20% fat. There are also light (30-50% less fat than regular) and nonfat versions.
• Store sour cream in its carton in the refrigerator for up to 1 week after the pull date on the carton.
• Substitutions for 1 cup sour cream for use in cooking or baking: 1 cup plain whole-milk yogurt; 3/4 cup sour milk, buttermilk or low-fat plain yogurt plus 1/4 cup butter; 1 tablespoon lemon juice plus evaporated whole milk to equal 1 cup.
• Bring sour cream to room temperature before adding to a hot mixture.
• Always stir sour cream into a hot soup or sauce just before serving. Heat it gently and only until the mixture is warmed through. Allowing the mixture to boil will cause curdling. Milk products won't separate as easily in flour-based mixtures.
• For a low-calorie sour cream substitute, try Quark, a soft, unripened cheese with a texture and flavor close to sour cream. It comes in two versions; low-fat and nonfat - and its texture is richer than low-fat sour cream or yogurt.

Stabilized Whipped Cream (substitute for Cool Whip)

For an unsweetened version of this whipped cream, just omit the sugar.
Makes 12 to 16 servings

• 1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
• 2 tablespoons cold water
• 2 cups whipping cream
• ½ cup confectioners' sugar, or to taste

Off heat, in the top of a double boiler or a bowl that can fit on top of a saucepan, sprinkle gelatin over water and let sit for 5 minutes. Place over a pot of simmering water and stir until gelatin dissolves. Remove from heat and set aside to cool briefly.

In a large bowl, using an electric mixer, beat cream until foamy. Add sugar a tablespoon at a time until cream is of desired sweetness and soft peaks just begin to form. Add the gelatin mixture and continue beating until cream is of desired consistency.