Coffee Ice Cream

My sister wanted me to make coffee ice cream, she had been on about it for a while, she has a slight obsession with coffee now after being a long term tea drinker. I finally got around to buying the coffee liqueur that was needed so I decided to make this "One Step No Churn Coffee Ice Cream" from Nigella Lawson's book Nigellissima.

Ingredients

300ml Double Cream
175g Condensed Milk
2 x 15ml Tablespoons Instant Espresso Powder
2 x 15ml Tablespoons Espresso Liqueur

Method

Whisk all ingredients together until soft peaks form, and you have a gorgeous , caffe latte coloured airy mixture, and then fill airtight container/s, and freeze for 6 hours or overnight. Nigella's One Step No Churn Coffee Ice Cream

This ice cream is one of the best I have ever tasted and it really is that easy. I did make some changes though. I have previously made the orange ice cream that was featured in Nigella Bites, which also used double cream. I find double cream to be too much, I have made the orange with double and just thick cream and I got a much better result using the thick cream. So for this one I didn't even attempt to use double cream, just went with the thick or thickened cream. I used Kahlua as the liqueur as I couldn't think of another 'espresso liqueur' and I used instant espresso coffee dissolved in a bit of boiling water. Whisked up in my Kitchen Aid so it doesn't feel obsolete with the Thermomix in the kitchen.  Unfortunately my sister wasn't overy impressed, she was after a coffee sorbet rather than ice cream, but I personally think it's divine!