What's For Dessert: Simple Espresso Ice Cream

Oh yes, I am a huge fan of ice cream. Whether soft-serve or hand-dipped, I am all about this delicious frozen treat. Though we have a hand-crank ice cream maker in the house, I've been intrigued by the idea of making a no-churn ice cream, because let's face it, sometimes (sometimes?) laziness wins out. This espresso ice cream recipe from Nigella is super simple to make; you only need to make sure you have the time to let it freeze (in this case, six hours) before serving. Given that the main ingredients of this ice cream are heavy cream and sweetened condensed milk, this frozen dessert is definitely a rich treat, but I find a small serving is all it takes to satiate my sweet tooth.

Simple Espresso Ice Cream (printer-friendly version)
makes one pint

1 1/4 cups organic heavy cream
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso or chocolate liqueur (I used Travis Hasse's Cow Pie liqueur,
which is a blend of chocolate, vanilla, and caramel flavors)

1. Chill a mixing bowl and the whisk attachment in the freezer for at least 15 minutes.
2. Add the ingredients to the chilled mixing bowl and whip until soft peaks form, about 5-7 minutes.
3. Carefully spoon the ice cream into a freezer-safe container with an airtight lid. Place a piece of plastic wrap over the ice cream, smoothing it over top the ice cream and tucking it into the corners of the container to prevent ice crystals from forming. Cover with the lid and chill for at least 6 hours or overnight.
4. Remove from the freezer and let the ice cream soften for a few minutes to make scooping easier when ready to serve.

(adapted from this Nigella recipe)