New Castle News

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April 13, 2013

Culinary Conversation: We all scream for no-churn ice cream

(Continued)

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.)

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