One-Step No-Churn Coffee Ice Cream

• servings: 800 pints

Ingredients

300 millilitres double cream

175 grams condensed milk

2 tablespoons instant espresso powder

2 tablespoons espresso liqueur

Directions

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.)