Yes, we know. It’s not quite a classic ice cream, but for lack of a proper name, we’re going to use this one. As you can see, the recipe is from us Nigellathe queen of practical recipes!
It was one of the recipes she made during the BBC series Nigellissima. There was a clip of the dessert on YouTube, but it has now been taken down. All is not lost, the official website has the recipe.
What stands out, as is usual, is the ease of preparation. Few ingredients, no churnmeaning you don’t need an ice cream maker.
Not to mention a well-known ingredient of ours: condensed milk. The candy basically comes from him, and hey, it works really well.
In the original recipe, Nigella only uses instant coffee (the espresso type, which we don’t have here) and Illy coffee liqueur. I ended up changing it, I used very concentrated coffee (via Aeropress) with instant coffee reinforcement too.
I don’t have liquor, and I wasn’t going to buy a bottle just for that (+R$100!). Replace the “alcohol” with vodka. It is important to use a drink that contains alcohol because of freezing.
It ends up turning into ice cream because it goes into the freezer, but it could easily serve as a quick mousse of coffee without any problems. In the end, it’s just coffee whipped cream. Not that this is bad, quite the opposite. It makes you want to eat it as soon as you finish mixing.
Nigella’s Coffee Ice Cream
Makes: 700 mL
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl, beat the pasteurized cream until it reaches whipped cream (firm peak).
- In a bowl mix the condensed milk, vodka and coffee. Mix well.
- Add the coffee mixture over the whipped cream and stir gently to homogenize.
- Transfer to a container with a lid, place in the freezer for 6 hours before serving.
