Food - Drink
Nigella Lawson's Clever Base For Making No-Churn Ice Cream At Home
By KAREN HART
Celebrity chef Nigella Lawson's base for no-churn ice cream includes rich heavy cream and sweetened condensed milk, as well as a hit of alcohol for texture.
Lawson flavors her One-Step, No-Churn Coffee Ice Cream with espresso powder and liqueur. She explains that the alcohol has a purpose, like all the other ingredients.
Lawson says, "The sugar and booze keep it from getting hard and icy; The whipped cream provides air (and, yes, cream); The thick condensed milk helps do the work of a custard."
You can leave the ice cream as a plain vanilla, but Lawson says that flavors like coffee, bourbon, and salted caramel will add "bitterness or sharpness" to counteract sweetness.
Lawson's recipe has two tablespoons of espresso liqueur, two tablespoons of instant espresso powder, one-and-a-quarter cups of heavy cream, and two-thirds cups of condensed milk.
Note that too much alcohol can prevent the ice cream from setting properly. Simply whip your ingredients with a hand or stand mixer, freeze for 6 hours or overnight, and serve.