Coffee Ice Cream Made in a Machine

Our answer

Nigella's One-Step No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) does not require an ice cream maker as the mixture can be whisked to incorporate air before freezing, giving the ice cream a lighter texture. The mixture of condensed milk and cream also means that the ice cream does not develop a hard texture when frozen and can be scooped fairly easily.

We imagine that it is possible to use an ice cream maker, and this would have the advantage that the ice cream is ready relatively quickly (rather than having to wait overnight for it to freeze). However an ice cream maker churns the ice cream base to incorporate air as it freezes, so this means that you should not need to whisk the mixture as much when mixing the ingredients. We would suggest whisking the mixture just until it starts to thicken slightly, then add it to the machine and churn following the manufacturer's instructions. Also the keeping time for the ice cream remains the same, it is at its very best within a week of making and is best eaten within 1 month.