Yet another no-churn ice-cream recipe adapted from this Nigella recipe. These quantities make about 800 ml of ice cream.
Ingredients
300 ml double cream (48 % fat)
175 grams condensed milk (1:1 parts by volume evaporated milk and granulated sugar, which comes to about 330 g of sugar for a 410 g / 485 ml can of evaporated milk)
1 tablespoon instant-coffee powder
½ teaspoon Turkish-ground coffee beans
2 tablespoons espresso liqueur
Directions
The original recipe asks for instant espresso powder, which I didn't have, so I put some medium-roast Douwe Egberts (medium roast) instant coffee in my Nutribullet and turned it into powder. And to boost it up, I decided to add 1/2 a teaspoon of Turkish-ground coffee beans.
To prepare, simply put all ingredients together in a bowl and whisk with a mixer until soft peaks start to form. Pour into a container for freezing, cover surface with baking paper or cling film (to prevent ice from forming), close well and freeze for at least six hours.
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