Nigella Lawson makes everything look so easy, and quite frankly, sexy. She throws together a roast chicken, a plate of pasta, or a chocolate cake with such ease. And when she's done showing you how to do it, she attacks it with her most impressive gusto. When I'm done watching her, I usually want to make whatever it is she was making, have a cigarette, and snuggle.
One time, she made a wicked-easy coffee ice cream. No churning. No lugging the ice cream machine out of the basement, or wherever it is you keep yours. If you're like me and have a surplus of heavy cream in the fridge, and a random can of sweetened condensed milk in the cupboard, then you're pretty much set. Make the coffee ice cream. It is so, so good. Especially with a spoonful of warm Biscoff spread drizzled on top -- crazy delicious.
The recipe is easily adaptable. Here, I made a mint chocolate chip version. —mrslarkin
about 1 quart
of a 14-ounce can of sweetened condensed milk (about 198 grams, or roughly 2/3 cup)
heavy cream (a smidgen less than 1 1/3 cup)
If you remember, and you have room, stash the mixer bowl and the whisk attachment in the freezer for an hour. Everything will whip up better.
In a stand mixer fitted with the whisk attachment, whip condensed milk, cream, peppermint extract, liquor and food coloring at medium-high speed until soft peaks form. Fold in chocolate shavings. Have a taste. Pour into container and freeze 6 hours.