One-Step No-Churn Coffee Ice Cream

I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.

So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.

Maybe I don't have to add this but, as a security measure, let me remind you that 1 tablespoon in cooking is a precise 15ml measurement; my instant espresso powder comes with a 5ml teaspoon inside, so, if it helps, use 6 of those to make sure you're adding the correct amount.

300 millilitres double cream

175 grams condensed milk

2 tablespoons instant espresso powder

2 tablespoons espresso liqueur

1¼ cups heavy cream

⅔ cup sweetened condensed milk

2 tablespoons instant espresso powder

2 tablespoons espresso liqueur

Method

Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)

Additional Information

MAKE AHEAD: Best if eaten within 1 week but can be kept up to 1 month in the freezer.