Author Notes: This recipe has 4 ingredients, 1 step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, or with chocolate sauce, or in little brioche buns. Adapted slightly from Nigellissima (Clarkson Potter, 2013). —Genius Recipes
Makes: 1 1/2 pints
Ingredients
-
1 1/4
cups (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
Directions
- 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-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
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Photo by James Ransom
/a678c474-5b30-4a85-9c15-a1275cedae93--2014-0708_one-step-no-churn-coffee-ice-cream-020-1.jpg "Nigella Lawson's One-Step, No-Churn Coffee Ice Cream 41")
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Photo by James Ransom
/a77fab12-f03f-4b07-964f-ca607e200a4d--vpTmSHNVYCp44Q79mTN7e-ueh41u-MnB-p7u0KErdSM.jpg "Nigella Lawson's One-Step, No-Churn Coffee Ice Cream 42")
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Photo by James Ransom
