Dear Nigella, Great to be here. I was very impressed with the One-Step No-Churn Coffee Ice Cream recipe. Just a question. Can I use the classic coffee powder instead of the espresso? Would that work? If yes, then should I stick on to the same measurements?
Nigella's One-Step No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) uses espresso coffee powder to flavour the ice cream. The espresso powder is particularly good in this recipe as it is a very fine powder and is made slightly differently to regular instant coffee. For the espresso powder the coffee is brewed, then the ground espresso beans are dried and ground again to a very fine powder.
If you are using another type of instant coffee then we would suggest that you dissolve the coffee granules in as little hot water as possible. You will also need to use slightly more and we would suggest 2 tablespoons of instant coffee dissolved in 1 tablespoon of water from a just-boiled kettle. We would avoid using they ground espresso (or other) coffee beans as these are too grainy for the ice cream and will not be particularly nice to eat.