Nigella’s Coffee Ice Cream
Ingredients
300 ml double cream
175 grams condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Method
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml/1 x 1-pint airtight containers, and freeze for 6 hours or overnight.
Serve straight from the freezer.
Rating ***