I asked my aunt for some recipes and this was among the ones sent. She said she found it when she had to make ice cream for someone with an egg allergy. I have been looking for some ice cream and sorbet recipes that do not require an ice cream maker. Given my kitchen counter space it is something we have to live without, and after trying this recipe it is now something I really don’t feel is needed. Forget that over priced mixer, my 9″x13″ pan with lid is all I need.
I looked around after this recipe was given to me and I found it originated from Cook Country. I found many posts with this variation of the recipe and it was all the same origin. I liked this ice cream so much and I realized that this recipe is slightly different from the original so I am posting according to my aunts directions. I followed directions to the letter, and it is superb. We are both coffee and chocolate lovers, and this just absolutely is hands down our favorite. I will never buy mocha ice cream from the stores again. Words cannot express how good this ice cream is. Rich, creamy, yet light and so much flavor and not too sweet, which makes it slightly dangerous because you can only eat more.
What I am looking forward to is now adapting this base recipe to make different flavors, and seeing how it holds up. With berries, liquor, and mix-in’s like peanut butter cups, or mini chocolate chips, or coconut. No worries, I will share it all with you. I can only suggest very strongly you make this, and I hope you do give this a try for mocha lovers it is a dream so, Enjoy!
Mocha Ice Cream
Makes 1 Quart
- 2 tbsp Instant Espresso
- 2 tbsp Water
- 4 oz Chopped Chocolate (I used a 60% Black & Green)
- 1/2 c Sweetened Condensed Milk
- 1/16 tsp Cayenne Pepper (Ground)
- 2 tsp Vanilla Extract or Vanilla Paste
- Pinch of Salt
- 1 1/2 c Heavy Cream
In the bowl of your stand mixer add the heavy cream and refrigerate in the bowl until ready to use.
In a 3 quart microwaveable bowl add the water and espresso, microwave for 15 seconds. Remove and stir. Add in the chopped chocolate and condensed milk. Microwave for 20 seconds, stir. If the chocolate is still not all melted and combined, microwave in 10 second intervals stirring between each until the chocolate is smooth. Add in the ground pepper and vanilla. Place the bowl of chocolate over an ice bath and keep mixing until it is cool but not cold. Slowly stir as to not mix in any extra air. Once the chocolate mix is cool remove from the ice bath and set aside.
Remove the now cold stand mixer bowl and cream and whisk on medium until the cream has come to a soft peak stage, do not over whip. Note: If your cream starts to look like frosting or butter you have taken it too far and need to start over.
Once your cream is at the soft peak stage, stir in 1/3 of the cream into the chocolate mixture to lighten it up. After that is incorporated add 1/2 of the remaining cream to the chocolate and fold in gently. Once incorporated fold in the remaining cream and pour into a 9″x13″ cake pan (with lid) in an even layer. Cover with lid and place in freezer for at least 6 hours. You can transfer to an air tight plastic container with lid after 6 hours to store for an extended amount of time.