The small amount of coffee substitute used will enhance the intensity of the chocolate but will not impart a mocha flavor. This is a creamy, decadent chocolate treat.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Have a large bowl of ice water ready. Soften the gelatin in the 1/4 cup cold water. Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 1 1/2 minutes. Stir well to melt all the chocolate. In a heavy saucepan, heat the milk and 1/2 cup of the cream. When the mixture is hot, but not boiling, add the coffee substitute, agave nectar, and gelatin. Whisk well, until the gelatin is dissolved completely. Remove from the heat and whisk in the chocolate, vanilla extract, and salt.
Step 2
Pour the mixture into a bowl and set it into the bowl of ice water to accelerate cooling. Cover and refrigerate until ready to freeze. Right before freezing, whip the remaining 1 cup heavy cream until soft peaks form. Gently fold into the chocolate mixture. Refrigerate for several hours or overnight, until cold. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing.
