Nigella’s recipe can be made in just one step and doesn’t involve using an ice cream maker
There’s nothing quite like the joy of indulging in a bowl of ice cream during the warmer months, and it’s even more delightful when it’s whipped up in your own kitchen.
While the frozen treats from the supermarket are certainly satisfying, there’s something extra special about homemade gelato, which makes for an ideal indulgence on a sunny day.
Yet, traditionally, crafting ice cream at home can be a bit of a faff, often involving the creation of a custard base and the necessity of an ice cream machine.
But Nigella Lawson has shared a coffee ice cream recipe that’s as effortless as it is exquisite, requiring no custard prep or fancy equipment, and just four simple ingredients, reports the Express.
Nigella herself has said about her fuss-free concoction: “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.”
She explains the process: “So, here’s how it goes: you don’t make a custard and you don’t need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.”
The recipe has garnered a wave of approval from Nigella’s followers, with over 74 people chiming in with comments on the recipe.
One fan exclaimed: “Adore you, Nigella! Always simply delicious! This recipe is quick, easy and sooooo good! My guests raved! Told them that I stood over a churn for hours!”
Another enthused: “AMAZING taste and so easy to make – no one would ever believe it. A real keeper of a recipe – thank you so much!”
Here’s how to whip up Nigella Lawson’s coffee ice cream recipe…
Ingredients you’ll need
300 millilitres of double cream.
175 grams of condensed milk.
Two tablespoons of instant espresso powder.
Two tablespoons of espresso liqueur.
Method
1. Whisk all of the ingredients together until soft peaks form, and you have a fluffy mixture.
Then, fill two 500ml or two one-pint airtight containers, and freeze for six hours or overnight.
Enjoy straight from the freezer either solo or with your favourite toppings.
