No-Churn Coffee Ice Cream

Our answer

If you are making the No-Churn Coffee Ice Cream (from Nigellissima) with UK double cream then the mixture should thicken without too much problem and the separation of fats that are described suggest that the mixure has been beaten for too long. The mixture will not form stiff peaks but will just hold its shape and increase in volume by 1 1/2 to 2 times. If using a powerful stand alone mixer it is useful to stop and check the mixture regularly.

If you are using cream with a fat content of 35% or lower (such as heavy cream or whipping cream) then it can be more difficult to get the mixture to increase in volume as much. Make sure that the cream and bowl are both well chilled and you may find it useful to whip the cream to soft peaks first, then add the condensed milk, espresso powder and liqueur and beat again briefly to combine. This mixture will have less volume, about 1 1/4 to 1 1/2 times the original volume, but will still have a smooth texture when frozen.