Ingredients
The following ingredients have 3 Servings
- 1 square (1/2 ounce) unsweetened chocolate
- 1 cup sweetened condensed milk
- 1 cup undiluted cold-brewed coffee (<a href="http://cooking.nytimes.com/recipes/8578-new-orleans-cold-drip-coffee">see recipe</a>)
- 1/2 cup heavy cream, chilled
- 1/4 teaspoon vanilla extract or bean paste
Instruction
- Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
- Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
- Churn cold mixture in an ice cream maker according to manufacturer’s instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.
