I've been wanting to make homemade ice cream but didn't have an ice cream maker. Since I need another kitchen gadget like I need a hole in the head, I didn't want to go out and buy one. I also didn't want to use the method we did in my old girl scout days with coffee cans, rock salt and a lot of shaking and rolling the cans... too much trouble! Then I received Cook's Country magazine and low and behold was a recipe for homemade ice cream that required no fancy kitchen gadget or lots of shaking and rolling!!!

This recipe was made with very little fuss and turned out smooth and very chocolaty! The hard part was waiting patiently for it to freeze.

Easy Chocolate Ice Cream

Makes 1 quart

1 tsp instant coffee or espresso powder

1 Tbsp hot water

4 oz. bittersweet chocolate, chopped fine

1/2 cup sweetened condensed milk

1/2 tsp vanilla extract

pinch of salt

1 1/4 cups cold heavy cream

Combine coffee (or espresso powder) and hot water in a small bowl. Let it stand for about 5 minutes until the powder is dissolved. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl stirring every 10 seconds until chocolate is melted (about 1 minute). Stir in vanilla and salt. Let cool.

With electric mixer on medium-high, whip cream until soft peaks form, about 2 minutes. Whisk one third of the whipped cream into chocolate mixture. Then fold in remaining whipped cream into chocolate mixture until incorporated. Freeze in air-tight container until firm, at least 6 hours.

God bless,