What Can I Use instead Of Advocaat For The No-Churn Cheesecake Ice Cream?

Our answer

Nigella's No-Churn Cheesecake Ice Cream (from COOK, EAT, REPEAT) is one of the easy ice cream recipes made with a base of condensed milk and double (heavy or whipping) cream. This mixture is whisked with flavourings before it is frozen. The combination of condensed milk and cream has the ideal balance of sugar and fat to give an ice cream that is firm but scoopable.

For the Cheesecake Ice Cream the mixture is flavoured with a combination of lemon and lime juices and advocaat. Advocaat is a liqueur made from eggs, sugar and brandy and usually flavoured with vanilla. The advocaat gives the ice cream flavour and also the small amount of alcohol helps to stop big ice crystals from forming as the mixture freezes, giving a smoother texture. If you can't use advocaat then we would suggest replacing it with 2 teaspoons of vanilla extract. The ice cream may be a little firmer without the alcohol, so you may want to transfer it from the freezer to the fridge about 30 minutes before you serve it, to let the ice cream soften very slightly.