no churn coffee icecream - nigellissimarating:
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.