Saturday, 5 October 2013

Coffee Ice Cream

The great thing about this coffee ice cream is that you don't have to stir it while it's freezing. I based this on Nigella Lawson's recipe but only had (decaf!) instant coffee available. Turns out it works a treat, and has an amazing aftertaste!

I ate this in the garden, enjoying the late afternoon sun

300ml double cream
175g condensed milk (I got a squeezy tube of it rather than a tin)
1tbsp instant coffee granules + 4tbsp boiling water

Makes 1 pint

1) Boil the kettle and add to the granules
2) Pour in the cream and add the condensed milk
3) Whisk everything together until you get soft peaks
4) Scrape into a box and freeze

Cream = £1.10
Condensed milk = £1.10
Coffee = 15p
Total = £2.35