One-step no-churn coffee ice cream
Prep time over 2 hours
Cook time over 2 hours
Makes 1 litre
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.
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.
- 300ml/10fl oz double cream
- 175g/6oz condensed milk
- 2 tbsp instant espresso powder
- 2 tbsp espresso liqueur (or coffee liqueur)
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