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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!

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  • No Churn Coffee Ice Cream Yield

    Made the No-Churn Coffee Ice Cream recently and it was delicious, however it didn't make enough for two 500ml containers (as stated in the recipe). I used a small hand mixer, would it have made a difference if I had used a stand alone mixer and balloon whisks. Thanks, Terry Taylor   

    Which espresso liquer does Nigella use for the No-Churn Coffee Ice Cream recipe? Thanks, Thornes.

    From the nigella team:

    Nigella's No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) is made with double cream if you live in the UK and whipping or heavy cream if you live in other countries. If you have used a whipping cream rather than double cream then the volume of ice cream made can be lower as these types of cream will not whip to the same volume as double cream. This will particularly happen if you mix the cream and condensed milk before whipping - we suggest whipping the cream and then folding or whisking in the condensed milk.

    If yoiu have used double cream then you may get a better volume if you use a more powerful mixer. However we have had good results with a hand mixer so it may be that you needed to whip for slightly longer (though take care not to over whip the mixture).

    Nigella used the Illy espresso coffe liqueur in her ice cream. However you can use any coffee flavoured liqueur that you like and we have also used Tia Maria and Kahlua to make the ice cream.

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