Nigella’s Coffee Ice Cream

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Cooking & Recipes

The One Step No-Churn Coffee Ice Cream was one of the first recipes I made from Nigella Lawson’s Italian-themed tome Nigellissima when it was released a couple of years ago, and I’ve gone back to it multiple times since then. It’s that good. As the Goddess herself puts it, this recipe is embarrassingly simple – no fancy churners or crazy ingredients are required, and if you have well-stocked fridge and a respectable booze-cabinet, chances are you have most of the bits already. I’d almost go so far as to say that this one is foolproof – if you can measure, whisk and pour, you can conquer this. Personal hero points to you, Nige!

The recipe is also incredibly adaptable. Cream and condensed milk do all the heavy lifting, so you can sub in whatever flavour combinations take your fancy – chocolate-mint and peanut butter-caramel would work pretty well I feel. The addition of liqueur keeps the ice cream pleasingly scoopable once frozen, but I reckon you could forgo booze altogether if that’s your preference – it’ll just set a little harder. I use Kahlua when making the coffee recipe, and have also road-tested vanilla-infused vodka in a vanilla-raspberry version – it went down a treat.

This recipe makes about 1 litre, but you could easily double, triple, or quadruple the quantities:

In a medium-sized mixing bowl, combine 300 ml double cream, 175 ml condensed milk, 2 tablespoons of coffee liqueur, and 2 tablespoons of espresso. Nigella uses the powdered stuff, but I didn’t fancy buying a whole jar so opted instead for freshly brewed espresso instead – I realise this makes me sound like an a-grade wanker, and to be honest when it comes to coffee, that’s probably true.

Using a bog-standard kitchen whisk, electric beaters, or a stand mixer, whip all the ingredients together until the mixture reaches soft-peak stage – a few minutes should do the trick. If you can prevent yourself from delving into the pillowy soft and intensely scented mixture then and there, pour it all into an air tight container and pop it in the freezer for about 6 hours (please don’t forget to actually put it in the freezer – speaking from experience, there will be tears later if this step is skipped).

Nigella recommends serving the ice cream stuffed generously into brioche buns (which I haven’t tried but frankly it sounds incredible), however I usually go for the more traditional bowl and spoon option, with some shavings of dark chocolate on top for good measure.

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5 thoughts on “Nigella’s Coffee Ice Cream”

  1. Pingback: The Recipe | Yoghurt | the gingham

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