Helado de chocolate y espresso

Ingredientes

• 2 cups organic heavy whipping cream, divided ((Ensure that 1 cup is VERY COLD))
• 2 shots freshly-brewed espresso, cooled
• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup organic cocoa powder
• 1/4 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 Tbsps pure maple syrup
• shaved chocolate or chocolate chips, optional ((For garnish))

Preparación

1. 1

   --- TO MAKE THE CHOCOLATE MIXTURE: ---

2. 2

   In a saucepan over medium-high heat, add 1 cup of heavy cream (un-chilled) and cocoa powder, whisking together until combined. Bring to a boil and allow mixture to further combine. Remove from heat and cool completely.

3. 3

   --- TO MAKE THE ICE CREAM: ---

4. 4

   In the bowl of an electric mixer on medium-high speed, whip together the VERY COLD 1 cup heavy cream and vanilla until peaks form, before reducing speed to medium-low and continue mixing until stiff peaks form.

5. 5

   Now, fold in the sweetened condensed milk, cooled espresso shots, cooled chocolate mixture, cinnamon, and maple syrup into the whipped cream and immediately pour everything into a 9x5 loaf pan (or small metal bowl) and freeze for 6 hours or overnight.

6. 6

   To serve, remove from the freezer and let it sit at room temperature for a couple of minutes to help it soften slightly before scooping. Top with shaved chocolate or chocolate chips, if desired.

7. 7

   Bon Appetit!