One-step, no-churn coffee ice cream from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 172) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jackiecat on April 27, 2019

    https://food52.com/recipes/30285-nigella-lawson-s-one-step-no-churn-coffee-ice-cream

  • anya_sf on April 27, 2019

    I didn't quite have enough heavy cream, so I used half-and-half for the remaining 1/4 cup or so and it still worked. This ice cream was incredibly easy to make. The flavor was reminiscent of Vietnamese iced coffee. It wasn't firm enough after 6 hours in the freezer, so it's best to freeze overnight. Fabulous flavor and texture. I can't wait to try this method with other flavors.

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