Easy Chocolate Ice Cream

• 1 teaspoon Instant Coffee Or Espresso Powder
• 1 Tablespoon Hot Water
• 1/2 cups Sweetened, Condensed Milk
• 1/2 cups Semisweet Or Bittersweet Chocolate, Chopped Fine
• 1/2 teaspoons Vanilla Extract
• 1 pinch Salt
• 1-1/4 cup Cold Whipping Cream

1. In a medium- to large-sized microwave safe and freezer safe bowl, combine coffee powder and hot water. Let stand until coffee dissolves.
2. Pour sweetened condensed milk and chocolate into the coffee mixture, microwave in 10-second intervals, taking out to stir. Do this until chocolate is melted, approximately 30-40 seconds and up to a minute.
3. Add vanilla extract and salt and allow to cool.
4. With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture.
5. Once incorporated, fold in the remaining cream into the chocolate mixture until it is fully blended. Freeze in the container, covered and airtight, until firm, at least 6 hours or up to 2 weeks.
6. (Recipe adapted from Cooks Country magazine, 2008 edition.)

coffee, water, milk, chocolate, vanilla, salt, whipping cream

Taken from tastykitchen.com/recipes/desserts/easy-chocolate-ice-cream-2/ (may not work)