With just 10-15 minutes of work, I made creamy chocolate ice cream without an ice cream machine. Yes, I am serious. The technique for this Easy Chocolate Ice Cream I adapted from America’s Test Kitchen and then changed it by adding some of my favorite flavors. All the measurements are exactly the same, I like more the caramel flavor of Dulce de Leche then Condensed milk and also orange liqueur was not in the original recipe. A pinch of salt and vanilla extract rounded out the flavors and orange liqueur is one of my favorite for paring with chocolate. I made this Ice Cream already a few times not only with bittersweet chocolate but with milk chocolate for my granddaughter and added half a teaspoon of ground cinnamon. The Orange Caramel Sauce is also my addition. This delicious and easy to make Ice Cream can be also used for an Icebox Cake or as a filling for Chocolate Cream Pie and Cream Puffs. —Kukla
For the Chocolate Ice Cream
• 1 teaspoon instant or espresso coffee powder
• 1 tablespoon hot water
• 4 ounces bittersweet chocolate, chopped fine
• 1/2 cup Dulce de Leche or sweetened condensed milk
To make the Ice Cream: Combine coffee (or espresso) powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.
Microwave chocolate, Dulce de Leche or sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla, orange liqueur and salt. Let cool to room temperature.
With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture.
Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours or up to 2 weeks. Serve with any caramels, brittles or just the ice cream itself.
To make the Orange Caramel Sauce: Combine the sugar, water, orange zest, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring constantly, until the sugar dissolves.
Once the sugar dissolves, stop stirring and continue to cook until the mixture thickens and turns golden brown, 10 to 15 minutes.
Remove from the heat and add the orange juice and liqueur (the mixture will bubble up). Return to medium-high heat and cook, stirring constantly, for 1 minute. Remove from the heat and let cool slightly.
Strain through a fine mesh strainer into a bowl and cool to room temperature before serving. (The sauce will thicken as it cools.)
Note: You can easily make Dulce de Leche by simmering Sweetened Condensed Milk in a pot with water directly in its can for 1 1/2 hour.