Food-Processor Double Chocolate Ice Cream

Steps

1. 1

   Ensure the evaporated milk is well-chilled before starting. In a small bowl, whisk the espresso powder with 1 tablespoon of boiling water until dissolved (or substitute 1 tablespoon of strong brewed coffee).

2. 2

   Melt the chopped bittersweet chocolate in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Set aside to cool slightly.

3. 3

   In a food processor, combine the chilled evaporated milk, cocoa powder, sugar, vanilla extract, salt, and the espresso mixture.

4. 4

   Process the mixture until the evaporated milk is aerated and lightened in texture. Be careful not to over-whip to stiff peaks, as this will cause the base to deflate later.

5. 5

   With the processor running, slowly drizzle in the melted chocolate and process until fully incorporated and the mixture is smooth.

6. 6

   Pour the mixture into a shallow, freezer-safe container. Cover and freeze until completely solid, at least 6 hours or overnight.

   Start 6-hour timer
7. 7

   Once fully frozen, remove the mixture from the freezer. Break it into chunks and place them back into the food processor.

8. 8

   Pulse and then process until the mixture is smooth and creamy, resembling the consistency of soft-serve ice cream.

9. 9

   If using mix-ins like nuts, chocolate chunks, or marshmallows, fold them in by hand now.

10. 10

    Transfer the ice cream back to the container and freeze for another 2 hours to firm up to a scoopable consistency before serving.

    Start 2-hour timer