Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • No Churn Coffee Ice Cream With Flecks In

    I am just wondering if you are meant to be able to see the coffee in the No Churn Coffee Ice Cream because it looks to be fairly homogenous in the picture, but in mine you can see the coffee. I used Illy espresso coffee (the one in the tin). Thanks, Pauline

    From the nigella team:

    Nigella's One-Step No Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) uses instant espresso powder. Espresso powder is made by brewing ground espresso beans, drying them and grinding them into a very fine powder. This powder dissolves fairly readily in liquids and so when it is used in the ice cream it dissolves and mixes evenly into the ice cream base, without leaving any visible  flecks of coffee grinds.

    From the description it sounds as if you have used ground espresso beans rather than the espresso powder. The grind for espresso is fairly fine but unfortunately it is not really suitable for the ice cream as the coffee does not dissolve. Instead you see the coffee grinds in the ice cream. Also the ice cream texture will be slightly gritty. We suggest next time trying to find the instant espresso powder in a jar. In Europe Nestle instant espresso powder can be found in many supermarkets  and in the US Medaglia D'Oro instant espresso powder is in many grocery stores.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.