I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.
Maybe I don't have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you're adding the correct amount.
Photo by Petrina Tinslay.
Recipe posted by Nigella