So, YEH.
NO ice cream maker.
NO churning.
Just a few, simple ingredients, a mixer with a whisk attachment, and six hours or so in the freezer will provide you with a decent amount of really lovely coffee ice cream.
But… not for the kiddos, n0.
This is YOUR coffee ice cream, flavored with instant espresso and espresso liqueur. I used Patrón because I had a bottle sitting in the bar; but you could also use Avion Espresso Liqueur – some folk claim it to be superior. I don’t know, the Patrón worked just FINE for all of use in my Book Club.
The recipe, from Nigella Lawson, is one of those that you will immediately be suspicious of.
“How can it work?”
“It’s too darned simple!”
I had all those thoughts, and I am a confirmed fan of Ms. Lawson (see Nigella’s Chicken, as well as my buttermilk marinade for chicken and chops), but I am here to tell you: “It works! AND, it’s good!”
INGREDIENTS
•1-1/4 cup heavy cream
•2/3 cup sweetened condensed milk
•2 tbsp instant espresso powder
•2 tbsp espresso liqueur (see above)
Whisk all the ingredients together in a stand mixer fitted with the whisk attachment (or, go ahead and go old school and whisk by hand) until soft peaks form.
Pack in a container with a secure lid (Nigella suggests two, one pint containers, but mine fit into one slightly larger one) and pop into the freezer for at least six hours or overnight.
Remove from the freezer and serve as you will – we had ours plain, tho’ some opted for a scoop or three over a Portillo’s cake slice, and it was declared a universal hit.
Stash any leftover ice cream in the freezer until you need a rich, creamy, espresso and tequla liqueur hit.
Mebbe with chocolate sauce and peanuts, who am I to tell you what to do?
Ermmm, it also makes a wicked fine ice cream soda. Just a thought…