Nigella’s one-step, no-churn ice cream
This summer, ice cream is non-negotiable.
And when that ice cream comes together in five minutes and one step—like this coffee-flavored masterpiece from Nigella Lawson—you’ll make it more nights of the week than you can count.
The equipment list is short, too: All you’ll need is a big bowl and a whisk. When the ice cream’s ready, drizzle a scoop with hot fudge or squish it between slices of brioche. A sandwich is a perfectly acceptable dinner, no?
Adapted slightly from Nigellissima (Clarkson Potter, 2013)
1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
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