Ok, maybe I hinted that I wanted one. Just one tiny hint. Or maybe two. But who's counting?
Anyway, the minute the weather starts to get warm I get my freezer bowls all frozen and ready to go. Not too long ago I bought an ice cream cookbook and can hardly wait to try out all sorts of new recipes this summer.
For now though, I bring you espresso and dark chocolate chip ice cream. I can't take credit for this recipe...it came from my fellow blogger Julie over at Table for Two. You can find Julie's original post and recipe here. Thanks Julie for this delicious treat! I really can't seem to get enough.
The only change I made is that I used dark chocolate chips in my ice cream and Julie used mini chocolate chips. It really doesn't matter, any chocolate chip will do. This ice cream is AMAZING.
Espresso & Dark Chocolate Chip Ice Cream
Original Recipe courtesy of Julie at Table for Two and just ever so slightly adapted by me
2 cups heavy cream
7 oz. sweetened condensed milk
3 Tbsp espresso powder (if you don't want a strong espresso flavor use a bit less)
1/2 cup dark chocolate chips
Make sure your freezer bowl is completely frozen. Put it in the freezer for at least 24 hours and you should be good to go.
In a large bowl, whisk together the cream, sweetened condensed milk and espresso powder until thoroughly combined.
Turn your ice cream mixer on and pour the contents into the freezer bowl. Let it mix until thickened, about 20 minutes or so. About halfway through the process, add in the chocolate chips. (This process may vary slightly depending on what type of ice cream maker you have. Definitely follow the manufacturer's instructions on how to use your machine.)
Once the ice cream is done churning it will have a soft serve texture. If you want it a bit firmer, transfer to a freezer safe bowl and freeze it for at least 4 hours. Any ice cream that is left over should be stored in an airtight and freezer safe container in the freezer.