Nigella Lawson's One-Step, No-Churn Coffee Ice Cream
★★★★★
PREP TIME
6 hours
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
Instructions
- 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.
