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)
vodka or gin
Green food coloring (optional)
In This Recipe
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.