No Churn Coffee Ice Cream
Ingredients
- 300 ml double cream
- 175 grams condensed milk
- 2 tablespoon(s) instant espresso powder
- 2 tablespoon(s) espresso liqueur
- 2 500ml airtight tubs or containers
Method
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.Recipe from Nigella.
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