Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight.
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Nigella Lawson's One1150 cals · 2 servs
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Nigella's No-Churn Coffee Ice Cream (from Nigellissima and on the Nigella website) made with UK double cream is a one-step process as double cream whips very easily, even if you add oher ingredients. However double cream is difficult to find outside the UK and you will need to use a whipping cream (heavy cream) and make the ice cream in two steps.
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight.