Hi, I would like to know if it is possible to replace the double cream with reduced fat double cream in the No-Churn Coffee Ice Cream. Thank you, Gilberthe.
Nigella's No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) is made from whipped double cream, condensed milk, coffee liqueur and espresso powder. The important point is that the cream must be able to be whipped as this incorporates air and gives the ice cream a good texture. In our experience the reduced fat double cream in the UK is the thickened type of cream and it cannot be whipped, partly as it has a fat content of only 24% and partly as it has been through a special heat treatment to thicken it.
if you want to reduce the fat slightly then you can use whipping cream instead of double cream. However you will need to whip the cream to soft peaks first, and then whisk in the other ingredients.