There’s nothing better than tucking into a bowl of ice cream in the summer, especially when it’s homemade.
While supermarket ice creams taste great, homemade gelato tastes even better and is the perfect treat on a summer day.
However, ice cream is historically tricky to make, often requiring making a custard and using an ice cream maker.
Nigella Lawson’s coffee ice cream doesn’t require either and can be made using just four ingredients in one simple step.
Nigella said of her recipe: “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.
“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 proven to be popular with Nigella fans with more than 74 people commenting on the recipe.
One person said: “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 wrote: “AMAZING taste and so easy to make – no one would ever believe it. A real keeper of a recipe – thank you so much!”
How to make Nigella Lawson’s coffee ice cream recipe
Ingredients
300 millilitres double cream
175 grams condensed milk
Two tablespoons instant espresso powder
Two tablespoons espresso liqueur
Method
1. Whisk all of the ingredients together until soft peaks form, and you have an airy mixture. Then, fill two 500ml or two one-pint airtight containers, and freeze for six hours or overnight.
Serve straight from the freezer either by itself or with your choice of toppings.
