No-churn coffee-cinnamon ice cream with caramel sauce from Food52 by Nigella Lawson and Izy Hossack

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Notes about this recipe

  • Eat Your Books

    Freeze at least 3 hours.

  • Zosia on June 04, 2016

    Note that the can of sweetened condensed milk is to be divided between the ice cream and caramel sauce. I missed this direction and used the entire can in the ice cream with none left for the caramel. I increased the cream, cinnamon and brewed espresso accordingly making almost a double batch. The flavour was very good, reminiscent of cappuccino, but it was quite dense and rich. Best served in small portions.

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