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
1 fl ounce (30mls) strong fresh Coffee - cooled
25g Icing Sugar
20 ml Contreau
125 mls Double Cream
Stir icing sugar into coffee to dissolve, add Contreau and double cream.
Using electric whisk - whisk till thick. 
Freeze 3-4 hours or overnight