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1
Break apart chocolate and place in microwaveable dish with condensed milk.
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2
Microwave on high for 1 minute.
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3
Remove from microwave, and stir until the chocolate has melted.
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4
Set aside to cool at room temperature while you're preparing the remaining ingredients.
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5
(Do not place in fridge, or it will become too firm to mix into the cream later).
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6
In a small dish, put 1 tsp of instant coffee, 1/4 tsp salt and 1 tsp of boiling water.
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7
Mix together, and set aside to fully dissolve.
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8
Whip cream until peaks form.
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9
Set half aside in small bowl.
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10
Stir coffee mixture to ensure all granules have dissolved, then stir into chocolate mixture.
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11
Gradually add chocolate mixture to half of cream mixture, beating until smooth and creamy.
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12
Fold in remaining cream.
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13
Transfer to freezer container.
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14
Freeze for at least 6 hours.
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15
** NOTES **: If you're planning on eating the ice cream fairly soon after it's frozen, simply cover with cling wrap and throw in the freezer.
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16
To make an air tight seal to preserve the ice cream for up to 2 weeks, place in container with lid and place a piece of cling wrap on the surface of the ice cream before putting the lid on.
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17
The ice cream will freeze to the cling wrap, but when you're ready to eat it simply peel it back and you're ready to dive in!
