1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
Fill two 500-mililiter or one 1-pint airtight container(s), and freeze for 6 hours or overnight. Serve straight from the freezer.
Nigella Lawson’s One-Step, No-Churn Coffee Ice Cream
Adapted slightly from Nigellissima (Clarkson Potter, 2013)
Makes 1 pint
1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
Fill two 500-mililiter or one 1-pint airtight container(s), and freeze for 6 hours or overnight. Serve straight from the freezer.