Makes 1½ quart
Once you make homemade ice cream, I promise you’ll be hooked. It takes 10 minutes to mix up and a few hours in the freezer.
1 tablespoon instant coffee
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
½ cup sweetened condensed milk
½ teaspoon vanilla extract
¼ cup toasted coconut, shredded
½ cup toasted macadamia nuts, coarsely
1¼ cups heavy cream
Fill the bottom of a double boiler with water and place on low heat. Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes.
Place the chocolate and the condensed milk in the top of a double boiler over hot water (not boiling) and allow it to melt. Do not cover. Whisk well to incorporate the chocolate with the condensed milk; add the vanilla.
Remove the top of the boiler from heat and let the chocolate mixture cool completely; fold in the coconuts and nuts. Stir well with a spoon to combine.
With an electric mixer, whip cream to stiff peaks, about 2 minutes. Fold whipped cream mixture into chocolate mixture until incorporated.
Freeze in airtight container until firm; at least 6 hours or up to 2 weeks. Serve.