Ice Cream - Coffee & Orange

Based on Nigella's recipes for no churn ice cream - just used my own flavours instead of hers.  You can see her site at www.nigella.com
 
 EXPERIMENTAL RECIPE
 
1 fl ounce (30mls) strong fresh Coffee - cooled
25g Icing Sugar
20 ml Contreau
125 mls Double Cream
 
METHOD
Stir icing sugar into coffee to dissolve, add Contreau and double cream.
Using electric whisk - whisk till thick. 
 
Freeze 3-4 hours or overnight
 
 
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