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87 Comments
Hannah
August 5, 2020
There is nothing better than fresh coffee ice cream, drenched in hot fudge sauce and Frangelico. Or just with many Heath bar chunks mixed in.
beaninthekitchen
August 5, 2020
Our go to this summer has been cream, condensed milk, the juice on one lemon, and Madagascar vanilla. It is so creamy and good, tastes like lemon ice box or even key lime pie!
Rachelm
August 5, 2020
Do we think I could make this with homemade coffee liqueur? I happen to have quite a lot on hand...
Rachelm
August 5, 2020
Haha! Actually it is SUPER easy to make, I have started making it a month or so before the holiday season, and decanting into cute little reusable bottles for gifts...
Rachelm
August 6, 2020
I use this one - https://foodinjars.com/recipe/holiday-giving-homemade-coffee-liqueur/
Foolproof!
Foolproof!
Elizabeth I.
July 23, 2017
The margarita version of this ice cream that Nigella makes is to die for... so good and lime-y
Mish V.
December 22, 2016
I have been making ice-cream similar to this recipe for over a year and it is a hit in my house!
tessga
June 11, 2015
made a kid-friendly (sans booze) chocolate version of this yesterday and it's so good. 3 TB. cocoa powder, 4 TB. Chocolate Syrup, 1 tsp vanilla 1/2 c. mini chocolate chips. 4 year old yelled 'it's delicious!'
Suzy B.
April 21, 2015
In my book of over 100 of these recipes I give directions for the right amount of alcohol and other sugary additions. Also - I always keep a jar of dried fruits covered in rum or brandy in the store cupboard. Great for adding to ice cream and also to bread pudding, apple pie and all sorts of other things.
Roberta B.
April 20, 2015
I've seen a recipe on the internet (somewhere) that substituted Cool-Whip for whipping up cream.
maria
April 19, 2015
Jamie Oliver, when he first came on PBS as The Naked Chef, I was a die hard recipe follower, his show and cook books brought out the joy in cooking for me!I grow my own herbs and summer veggies and make up my own dishes all the time. Cooking is a art not a anxiety producing chore for food that looks like a stylist produced it. It's all about the taste and the feelings food can impart.
Suzy B.
February 12, 2015
I've done this recipe for 20 or more years as a professional chef working in the tropics. I then wrote a book giving over 100 recipes eg Salted Caramel, Honey Roasted Fig, Chocolate and Crunchy Peanut Butter Ripple, Buttered Rum & Ginger Ice Cream and so on and so forth. It it #genius but now new. I wish I was famous"
AntoniaJames
August 5, 2020
Suzy, I just bought your ice cream book via Kindle. The recipes look great - I cannot wait to try them! What a beautiful "writer's voice" you have. So glad you mentioned the book here.
I found it via your website, clicked through from your profile on this site. For anyone else who is interested, here is the Amazon link: https://www.amazon.com/Luscious-Ice-Creams-without-Machine-ebook/dp/B00AEZC24I ;o)
I found it via your website, clicked through from your profile on this site. For anyone else who is interested, here is the Amazon link: https://www.amazon.com/Luscious-Ice-Creams-without-Machine-ebook/dp/B00AEZC24I ;o)
Jennifer K.
September 30, 2014
Hey Jacqueline ... I tried a coconut version. Not completely "vegan" I guess, because I still used the condensed milk. I did substitute with coconut cream, added toasted coconut in place of espresso powder. The taste was fabulous ... however, it definitely needs the liqueur to keep it from freezing solid. I'm thinking coconut rum maybe?
Hannah
August 5, 2020
If any one wants to try a fully dairy free version, Modest Mylk is a brand name for non-dairy milk concentrates. You can pick from a couple nut milk bases or an oat milk base. Then when you need to make condensed milk, use twice as much of the base than called for in the regular recipe.
Rosalind R.
September 13, 2014
I'm back. I had trouble finding this version of the recipe. The usual search goes to the plain recipe without photos and fewer comments. Here's a link to my rum raisin version. I've made it twice and it gets better each time. http://food52.com/recipes/30472-rum-raisin-ice-cream
Alice G.
August 21, 2014
Oh. My. Gosh. This was one of those times I went home and made this straight away, and I am so glad I did. I can't believe how easy or how good this is. I used some wedding cake vodka and a bit of imitation butter flavor- Classy? Not so much. Delicious? Oh yes. Next time I'll do Nigella's salted caramel variation.
jacqueline
August 20, 2014
UGH! i'm just a baby in the kitchen - not brave enough to experiment yet!
jacqueline
August 20, 2014
any way to make this "vegan"? like with coconut milk and/or coconut cream?
lydia.sugarman
August 20, 2014
Great thought! Why don't you experiment and get back to us with your results?
lydia.sugarman
August 19, 2014
Perhaps if the raisins in the rum were gently heated, it would help them plump up and be juicier.
Rosalind R.
August 19, 2014
Thanks for the suggestion. I'll try that but I will use fresher raisins too.
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