Saturday, 5 October 2013

Coffee Ice Cream

The great thing about this coffee ice cream is that you don't have to stir it while it's freezing. I based this on Nigella Lawson's recipe but only had (decaf!) instant coffee available. Turns out it works a treat, and has an amazing aftertaste!

I ate this in the garden, enjoying the late afternoon sun

Ingredients:
300ml double cream
175g condensed milk (I got a squeezy tube of it rather than a tin)
1tbsp instant coffee granules + 4tbsp boiling water

Makes 1 pint

Method:
1) Boil the kettle and add to the granules
2) Pour in the cream and add the condensed milk
3) Whisk everything together until you get soft peaks
4) Scrape into a box and freeze

Budget:
Cream = £1.10
Condensed milk = £1.10
Coffee = 15p
Total = £2.35