This ice cream recipe is amazingly easy and so delicious! No more store bought ice cream for me. You may feel the same way too.
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
- Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
- Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
Go to Nigella Lawson’s website for 6 variations for her One-Step, No-Churn Ice Cream