Although I have an ice cream maker, it may be sent to the appliance storage area after the discovery of this no-churn ice cream. It is from my autographed copy of Nigellissima by Nigella Lawson (I’m almost positive I’ve mentioned that I have an autographed copy before). But you can make it even if you don’t have an autographed copy.
There are only four not-hard-to-find ingredients, it takes maybe 10 minutes to mix the ingredients together and it is very tasty. The hard part is waiting for the mixture to freeze. And for me there’s a harder part: remembering not to eat this too late at night because it is loaded with caffeine and I do not enjoy insomnia.
Measure the heavy cream.
Get the cream whipping started.
Measure the sweetened condensed milk and get it into a large bowl.
Pour in the Kahlúa.
Add the espresso powder to the bowl.
Mix the ingredients to combine.
Add the whipped cream to the bowl and fold into the mixture to combine.
Very liquid ice cream.
Ready for the freezer.
You can eat it from a bowl.
Or you can eat it (as Nigella suggests) in a brioche bun. You can even eat it straight from the container. There is no judgement here.
When looking for this recipe online, I found this version, which is even easier than the method I followed from my autographed copy of Nigellissima.
And a bonus: a video from the television show. The ultimate action shot.
One-Step No-Churn Coffee Ice Cream
Serves: approx. 1 1/2 pints
I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
So, here’s how it goes: you don’t make a custard and you don’t need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.
Maybe I don’t have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you’re adding the correct amount.
1-1/4 cups heavy cream
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.