Prep time:

Cooking time: 4 hours

Total time:

Serves: 4

4tsp instant coffee dissolved in 2tbsp water

15 cardamom pods – remove seeds and lightly grind

400ml double cream

200ml condensed milk

This is adapted from Diana Henry’s recipe and is the simplest ice cream I’ve ever made. Actually, I don’t make much ice-cream, as the thought of having another kitchen-clogging machine puts me off, but the addition of a single ingredient means that you don’t need an ice-cream maker: condensed milk sweetens the ice-cream, but also … Continue reading "Coffee and cardamon (no-churn) ice-cream"

This is adapted from Diana Henry’s recipe and is the simplest ice cream I’ve ever made. Actually, I don’t make much ice-cream, as the thought of having another kitchen-clogging machine puts me off, but the addition of a single ingredient means that you don’t need an ice-cream maker: condensed milk sweetens the ice-cream, but also keeps it smooth and creamy – as if you’ve gone to the trouble of churning.

  1. Simply whisk 300ml of double cream until it thickens to ‘soft peak’ stage. Gradually add the condensed milk and other ingredients, whisking gently all the while. 
  2. Gradually add the condensed milk and other ingredients, whisking gently all the while. 
  3. Pour into a container and freeze for at least 4 hours. 
  4. Leave out for a few minutes to soften, then serve.

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