Cream for No-Churn Coffee Ice Cream

Our answer

Nigella's No-Churn Coffee Ice Cream (from Nigellissima and also on Nigella's website) is a popular recipe and unfortunately some of the ingredients in the recipe can vary from country to country. The good news is that Nestle sweetened condensed milk is the correct type to use, or you can use another brand as long as it is sufficiently sweetened.

The double cream poses the biggest problem for substitutions. You do need to use a cream that can whip and usually you need to look for a cream with a fat content of around 35%. We understand that this can be difficult to find in India. There is Amul cream but we also understand that this has a low fat content (around 20%) and can be very difficult to whip. There are some websites giving advice on how to whip Amul cream, but it does seem that results can vary. You may also try looking around to find a local cream product with a sufficiently high fat content to whip successfully.

If you can find whipping cream then we suggest whipping the cream to soft peaks first, then whisking in the remaining ingredients. We would not use a food processor as this will not incorporate sufficient air into the mixture. You could try the hand blender, particularly if it has a whisk attachment, or a hand-held electric mixer would work as well.