Ingredients
- 2 cups heavy cream , chilled
- 1 cup sweetened condensed milk
- 6 ounces (170 grams) bittersweet chocolate , melted
- 1/4 cup whole milk
- 1/4 cup light corn syrup or agave syrup
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon table salt
Directions
- 1Break the chocolate into pieces and place in a small microwave safe bowl. Heat for 30 seconds. Stir. Repeat until the chocolate is just melted.
- 2Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until firm, about 10 seconds longer.
- 3Using rubber spatula, stir in condensed milk, melted chocolate, whole milk, corn syrup, sugar, vanilla, espresso powder, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.
- 4Pour cream mixture into 8½ by 4½-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours (overnight is best). Serve.
Estimated Time
Preparation: 0 minutes
Cooking: 6 hours 15 minutes