Coffee Chocolate Swirl Ice Cream

Ice cream.  Scary and difficult to make isn't it?

NO!  IT ISN'T!  I've found this brilliant new method which takes only about 10 minutes of preparation.  No ice cream maker, no constant whisking, just make the mix and freeze.

Don't believe me?  Read on.

Coffee chocolate swirl ice cream - makes a big tub full.  Lasts as long as you can resist it!

Ingredients

397g, 14oz tin Sweetened condensed milk
500ml, 17 fl oz Double (heavy) cream
1 Vanilla bean (or some vanilla extract)
1 tbsp Instant coffee
1 tbsp Boiling water
85g, 3oz Plain chocolate

Method

Whisk the condensed milk, cream and vanilla together until it reaches soft peak stage.  This takes about 3-5 minutes with an electric whisk.

Take approx 3 tbsp of the mix into another bowl.  Dissolve the coffee with the water then fold into the 3 tbsp of the reserved mix.

Chop the chocolate roughly by hand (grate or chop with a food processor if you want it much finer).  Blob tbsp of the vanilla and coffee mix into a plastic tub, swirl together without mixing fully.  Put in some of the chocolate then continue to blob in the rest of the mix, continue to swirl then finish off with a sprinkling of chocolate.

Freeze for a minimum of 6 hours or overnight (or maybe a few days if you can resist).  When you want to serve, put out at room temperature for half an hour or so or until slightly softened or put in the fridge for an hour.

Don't get me wrong, this is by no means healthy food but why should all food be healthy?

The amazing thing though is the texture.  You would expect an ice cream which hasn't been churned to be crystalline and rough.  This is silky smooth and utterly delicious.

I've linked up to weekend bites.

I've linked this up to recipe of the week.