Food-Processor Coffee–Chocolate Chip Ice Cream

Steps

1. 1

   Place a large bowl in the refrigerator and chill for at least 15 minutes.

   Start 15-minute timer
2. 2

   Meanwhile, in another large bowl, stir together the espresso powder, boiling water, and 1/8 teaspoon salt until fully dissolved.

3. 3

   Add the sweetened condensed milk and heavy cream to the espresso mixture, then whisk until homogeneous.

4. 4

   Pour the cold evaporated milk into the chilled bowl. Using a hand mixer or a whisk, whip the milk until it resembles softly whipped cream, has doubled in volume, and forms mounds when the beaters or whisk are lifted; do not whip to stiff peaks.

5. 5

   Whisk about one-third of the whipped evaporated milk into the condensed-milk mixture to lighten it.

6. 6

   Using the whisk, fold in the remaining whipped milk until the mixture is well combined; it should resemble frothy yogurt.

7. 7

   Transfer the mixture to a 1 1/2-quart container and cover tightly.

8. 8

   Freeze until the center is fully frozen, at least 6 hours. To check if the center is frozen, dig into it with a spoon; it should be solid, without any liquid.

   Start 6-hour timer
9. 9

   Remove the base from the freezer and let stand at room temperature for 5 minutes to soften slightly.

   Start 5-minute timer
10. 10

    Using a sturdy spoon or ice cream scoop, transfer the frozen base to a food processor; return the now-empty container to the freezer to keep it cold.

11. 11

    Process until the mixture resembles a milk shake, 1 to 3 minutes, scraping the bowl as needed.

    Start 3-minute timer
12. 12

    Return the processed base to the chilled container.

13. 13

    Sprinkle with the finely chopped chocolate and quickly fold a few times to combine.

14. 14

    Lay a sheet of plastic wrap directly against the surface of the ice cream, then freeze until firm, at least 4 hours.

    Start 4-hour timer