Magic Ice Cream - Wow!
The latest Cooks Illustrated magazine had a recipe for what they called "magic ice cream" - Ice cream that doesn't require an ice cream maker. Ok, so I couldn't resist. The recipe is incredibly simple and isn't much different from a chocolate mousse. Melted chocolate with a bit of espresso powder, fold in whipped cream and freeze.
The result was really outstanding. Did it taste like ice cream? No, it was much better. Much more like a really creamy gelato. Great chocolate flavor. And the whole thing took about 15 minutes to put together. I will definitely be doing this recipe often.
This was in Cook's Country, not Cook's Illustrated. I loved the recipe, although i didn't really think the chocolate version tasted quite like ice cream, more like frozen ganache icing. I also made a version with bananas and rum, though, that came out fantastic. And the two together was even better! This is a great techinque (whipped cream folded with condensed milk base) to ad lib with.
I learned about this many years ago when making a recipe for white chocolate mouse. Mine had the consistency of a french pot ice cream and was fabulous. (That thing about white chocolate turning waxy in ice cream? It totally didn't apply here for reasons I can't explain.)
Nigella Lawson also has a recipe that doesn't require an ice cream maker. I've kept that episode for a while, meaning to make it, but it seems I'll never get to it. It's a margarita ice cream with tequila. Looks fantastic and the process sounds very similarly to the CI one.
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
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.