no churn coffee icecream - nigellissima…

300 ml double cream
175 gram(s) condensed milk
2 tablespoon(s) instant espresso powder
2 tablespoon(s) espresso liqueur
2 500ml airtight tubs or containers
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.

For stockists of coffee liqueur please see the Nigellissima Ingredients Stockists list. 

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posted by niles on 14 Oct 12 - 6640 views

recipes from niles