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/ 12 January 2014 / Leave a comment

ESPRESSO ICE CREAM

No churn ice cream




My friend Charlotte once offered me her homemade espresso ice cream while I was visiting her. I'm not really a coffee person and except for the occasional weak caramel latte or frappucino I practically don't drink it. I don't even like tiramisu. But I tried this ice cream and it was so creamy and the coffee flavour was subtle and not at all bitter, that I reconsidered. I have been wanting to make it myself for months, and Charlotte kept saying how easy it was, so last night I looked up the recipe. The first thing that came up was Nigella's no churn espresso ice cream. The recipe says coffee liquor - I could only find expensive ones in my shop, but luckily I found a reduced to clear extra thick Baileys cream which added a reeeeeaally nice flavour to it. The recipe's so easy I remember it by heart.

300 ml double cream (in my case 150 ml double cream and 150 ml Baileys cream)
175 grams condensed milk
2 tablespoons espresso powder

Whisk everything together until soft peaks form and then load up an appropriate sized air tight container and freeze overnight. Easy, right?





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Hi, I'm Kat! A colourful wardrobe advocate and a capsule wardrobe graduate. Need any help finding your personal style and curating your closet? Advice on how to make most of the clothes you have? Or how to pack for an upcoming trip? I'm your girl!
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