Full question
Dear Nigella & Team, I have enjoyed making and indulging in Nigella's No-Churn Coffee Ice Cream with coffee liqueur and with vodka before. I would like to make it again but with a twist that I am not sure would work – I wonder if I could use Baileys instead in this recipe and still be able to achieve the dreamily soft texture, please? I love the taste and richness that Baileys offers but I'm just uncertain about whether or not it would lose its flavour and creaminess if I use it to make no-churn ice cream. Many thanks.
Our answer
Nigella's One-Step No-Churn Coffee Ice Cream (from NIGELLISSIMA) is made from just 4 ingredients that are whisked together and frozen. The ingredients include espresso coffee liqueur.
The liqueur adds some coffee flavour and the alcohol in the liqueur helps to soften the texture of the ice cream, making it smooth and easier to scoop. Coffee liqueurs, such as Illy and Kahlua, have an alcohol content of between 20% and 30% (ABV). Irish cream liqueurs, such as Baileys, have an alcohol content of approximately 17% (ABV). So we suspect that you could use Baileys as an alternative and we would suggest using the same quantity (2 tablespoons). We also note that Baileys have an Espresso Crème version, which may be an interesting alternative. If you prefer to omit the alcohol then this is also possible, just take the ice cream out of the freezer a few minutes before serving to let it soften slightly.
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