Nigella Lawson's One-Step, No-Churn Coffee Ice Cream Recipe on Food52 (2024)

FAQs

How often do you stir no churn ice cream? ›

Place the unchurned ice cream recipe mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing.

Typically, churning is a crucial step in the ice cream-making process: It agitates and incorporates air into the ice cream base as it freezes, which creates a creamy, light texture. On the flip side, if you were to take a standard ice cream base and freeze it sans churning, you'd likely end up with a dense, icy mess.

In a bowl, whisk whole milk, granulated sugar, and instant espresso powder until the sugar is dissolved, then whisk in the cold heavy cream and vanilla extract. Churn your ice cream. You'll churn the base until it's soft and creamy in texture, which takes about 20 to 25 minutes. Freeze your ice cream.

You can serve your coffee ice cream with chocolate cake, vanilla cake, carrot cake, or cheesecake, and drizzle some caramel sauce over them for some extra sweetness. Pie: Pie is a traditional and comforting dessert that matches well with coffee ice cream.

Ice forms on homemade ice cream due to crystallization, and this process is usually triggered when you don't freeze your ice cream fast enough. Your recipe and storage method may contribute to crystallization as well.

The first thing to look at is the recipe. Have you added too much sugar, salt or alcohol? They will lower the freezing point of the mixture. And too much of any of these ingredients could stop the ice cream freezing altogether.

Here are the ingredients you'll need for your homemade ice cream base. Feel free to sprinkle in any add-ins you like (I've got a few suggestions further down in the post)! Sweetened condensed milk. Not only is this our sweetener, but it also helps the rest of our ingredients become ice cream!

Sweetened condensed milk

The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

the amount and/or type of sugar used in the recipe. From what I've experienced and also understand from others involved in ice cream making, concentrated sugar depresses the freezing point of ice cream, so too little an amount of sugar in the recipe makes it too hard and too much makes it too soft.

What's the danger in ice cream? Since thorough cooking is nec- essary to destroy the salmonella bacteria, foods that contain raw or lightly cooked eggs—such as ice cream, eggnog, undercooked scrambled or soft boiled eggs, and homemade mayonnaise— are risky and should be avoided.

Why do you put raw eggs in homemade ice cream? ›

Eggs add rich flavor and color, prevent ice crystallization and help create smooth and creamy ice cream.

1. One per cent dried egg yolk increased the whipping properties of the mix and thereby shortened the freezing time per batch. 2. Dried egg yolk also improved the texture of the ice cream.

Many long for coffee's deep flavor — the bitterness, the earthy profile, the chocolate undertones, and the interplay of acidity and sweetness. This is why coffee ice cream is such a treasured pairing. It blends our love for a strong caffeine buzz with the comfort and nourishment of a rich and creamy bowl of ice cream.

While any coffee creamer can be used to make coffee creamer ice cream, we recommend selecting a healthy coffee creamer made with all-natural ingredients. By selecting a creamer made without water or processed vegetable oil, you'll make a richer, creamier ice cream treat!

Affogato – coffee, dessert and your after dinner drink, all rolled into one. This is what you have when you're “too full for dessert”! Just pour espresso coffee over vanilla gelato or ice cream, enjoy the melty swirls and dig in. The Italians are genius.

Freeze your ice cream mixture in a plastic container in the freezer. Cover with a layer of cling film. 3. Mix the ice cream every hour or so until completely frozen in order to aerate the mixture and minimise ice crystals forming.

Method: Freeze and Stir

About this method: This method is exactly as it sounds: You make an ice cream base, pour it into a shallow pan or bowl, and stir it every 30 to 45 minutes as it freezes over 4 hours. We used this vanilla ice cream base, but you could use any ice cream recipe you love for this method.

Churn just until the ice cream is thick, and about the consistency of soft serve, then transfer to another container and store in the freezer.

Remove the chilled ice cream base from the fridge and whisk well. Churn in an ice cream maker according to the manufacturer's instructions, typically 20 to 30 minutes. The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving.