NEW CASTLE —
No-Churn Coffee Ice Cream
This tastes just as good as any coffee ice cream I’ve bought at the store, and it couldn’t be simpler to make. It won’t last long.
- 10-1/2 ounces (about 1-1/3 cups) heavy cream
- 6 ounces (3/4 cup) sweetened condensed milk
- 2 tablespoons instant espresso powder
- 1 tablespoon freshly brewed coffee
- 1 tablespoon bourbon
Place all the ingredients in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk until soft peaks form, gradually increasing the speed until the cream is light and airy. Fill two 500-millileter airtight containers and freeze overnight. Serve!
Makes a little more than 3 cups.
— Adapted from Nigella Lawson
(Nigella Lawson appears on the Food Network and the Cooking Channel. Ileana Morales is a freelance writer who cooks in a small apartment kitchen in Tampa, Fla.)