1 tsp instant coffee or espresso powder (I used Pero, this enhances the chocolate flavor and makes it not overly sweet or taste like coffee, so don't be afraid of this ingredient)
1 TBS hot water
4 oz bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
pinch salt
1 1/4 cups cold heavy cream
1. Melt Chocolate Base: Combine coffee (Pero) powder and hot water in small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in bowl, stirring every 10 seconds, until chocolate is melted, about 30 seconds to 1 minute. Stir in vanilla and salt. Let cool.
2. Mix and Freeze: 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.
NOTE: I tried replacing the bittersweet chocolate with the same amount of white chocolate. It seemed to taste pretty darn good. I have added in some mix-ins such as M&M's and other chocolates just for the fun of it. In tastes tests, this beat out the premium commercial brands. That is saying a lot for homemade ice cream. Give it a try and let me know what you think.
