½teaspooninstant coffeedissolved in 2 teaspoons hot water, cooled (optional)
In a microwave safe mixing bowl, add bittersweet chocolate chips, condensed milk and instant coffee (if using). Microwave for 30 seconds at default 'express/quick' setting. Stir with a heat-safe spatula or whisk and heat another 30 seconds. Whisk till smooth and chocolate gets incorporated with the condensed milk.
Whip Heavy Cream
In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment.
Whip the cream till it forms stiff peaks.
Combine Chocolate and Whipped Cream
Add a scoop of whipped cream into the melted chocolate and mix it well.
Now add the chocolate mix into the whipped cream. Using a spatula gently fold the two together till the chocolate and cream get fully integrated and you see a smooth milk-chocolate colored batter.
Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Serve as-is or with your favorite toppings. Enjoy!
Use the whole can of sweetened condensed milk for extra sweetness. The proportions in this recipe result in a sweetness level comparable to Baskin Robbins' Chocolate Ice Cream. If you like it sweeter, use the whole can (14 ounces) of sweetened condensed milk.
Instant coffee will enhance the chocolate flavor. Adding just ½ teaspoon of dissolved coffee really brings out the chocolate flavor (you can't taste the coffee in the ice cream). However, this is an optional step, so feel free to skip it. Optionally, add ½ teaspoon of vanilla extract at the very end.
The cream whips faster when cold. Store the pint of heavy cream in the fridge until ready to use. For even more insurance, I like to freeze my bowl and electric whisk attachments until ready to use.
It is important to fold the whipped cream and chocolate mixture gently. Folding indicates moving the spatula in a gentle J shape, while simultaneously turning the bowl after each fold. You want to do this slowly and gently as to prevent knocking out all the air in the whipped cream. As soon as the mixture resembles the color of milk chocolate and no streaks of cream remain, it's ready.
Pour into the prepared pan or bowl as close to the surface as possible. This is just another technique that ensures the air stays intact. Delicately pour, cover and freeze until solid.
The ice cream will keep for at least 2 weeks. Just make sure it is sealed tight after every use so it doesn't dry out or pick up any odors from the freezer.
Once this is in the freezer for a while, it gets quite hard. I recommend removing it from the freezer 10 minutes prior to when you want to scoop a bowl.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.