No Churn Coffee Ice Cream With Whipping Cream

Our answer

Nigella's No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) made with UK double cream is a one-step process as double cream whips very easily, even if you add oher ingredients. However double cream is difficult to find outside the UK and you will need to use a whipping cream (heavy cream) and make the ice cream in two steps.

The whipping cream really needs a fat content of at least 30% to whip properly and it may help to make sure that the cream and also the bowl and whisk are chilled before trying to whip the cream. UHT cream can also be dificult to whip so try and find regular pasteurized cream. Whip the cream to soft peaks and then whisk in the remaining ingredients. Immediately transfer the mixture to an airtight container and freeze. The keeping time for the ice cream with whipping cream is the same as for the double cream version - it will freeze for a month but is at its best within a week of making.

The ice cream should remain slightly soft due to the sugar in the condensed milk and also the alcohol in the liqueur. We wonder if evaportaed milk was used instead of condensed milk. Otherwise the mixture may not have been whisked enough and if you are not using double cream then please see the method above for whipping cream.