2012/09/28

食譜分享 - 簡易咖啡雪糕 No Churn Coffee Ice Cream

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.

No comments: