World's Easiest and Tastiest No-Churn Coffee Ice-Cream
As much as I'd like to, I cannot claim any part in this utterly sensational recipe as it belongs to Queen Nigella Lawson but I simply had to share it with you as it is quite frankly that superb.
As you can probably tell, there are not enough superlatives to describe this ice cream. Whilst it is deep, dark and incredibly complex in flavour, the process of making it is almost embarrassingly easy. There is no need to make a custard nor purchase an ice cream-maker, in fact, you just need to chuck everything in a bowl and whisk it up - the dream!
World's Easiest and Tastiest No-Churn Coffee Ice-Cream
Makes approx. 2 litres
600ml double cream
350g condensed milk
5 tbsp instant coffee powder (dissolved in a splash of boiling water)
4 tbsp coffee liqueur
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.
As you can probably tell, there are not enough superlatives to describe this ice cream. Whilst it is deep, dark and incredibly complex in flavour, the process of making it is almost embarrassingly easy. There is no need to make a custard nor purchase an ice cream-maker, in fact, you just need to chuck everything in a bowl and whisk it up - the dream!
World's Easiest and Tastiest No-Churn Coffee Ice-Cream
Makes approx. 2 litres
600ml double cream
350g condensed milk
5 tbsp instant coffee powder (dissolved in a splash of boiling water)
4 tbsp coffee liqueur
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.
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