Food-Processor Coffee–Chocolate Chip Ice Cream

Ingredients

• 2 tbsp instant espresso powder
• 1 tbsp boiling water
• 0.125 tsp Kosher salt
• 14 oz sweetened condensed milk (1 can)
• 0.5 cup heavy cream
• 12 oz evaporated milk (1 can, well chilled)
• 4 oz bittersweet chocolate (finely chopped; or 3/4 cup semi-sweet or bittersweet chocolate chips, finely chopped)

Steps

1. 1

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

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.

9. 9

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

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.

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.

Notes

Ensure the evaporated milk is well-chilled or it will not whip properly. Do not overbeat the evaporated milk to stiff peaks, as this can cause the base to deflate. The base must be fully frozen before processing in the food processor to prevent separation. Finely chopping the chocolate is essential as large pieces become very hard when frozen.

Nutrition per serving

• dessert
• ice cream
• no-churn
• coffee
• chocolate chip
• vegetarian
• frozen treat