As Nigella says, this coffee ice cream is embarrassingly easy. Simply mix the ingredients in a food mixer and freeze.
I don't have instant coffee powder or coffee liqueur at home, and just use fresh made espresso coffee instead
Makes: approx 800ml / 1 1/2 pints
300ml double cream
397g sweetened condensed milk
4 tbsp cold espresso coffee
Whisk the cream and condensed milk together until soft peaks form. still whisking, add the coffee bit by bit to ensure the mixture is still light and fluffy. Decant into a spare ice cream tub or similar and freeze for 6 hours or overnight. Serve straight from the freezer.
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