Wealden Times | WT223 | Sept & Oct 2020 | Kitchen & Bathroom supplement inside

Coffee and cardamon
(no-churn) ice-cream
This is adapted from Diana Henry’s
recipe and is the simplest ice cream I’ve
ever made. Actually, I don’t make much
ice-cream, as the thought of having
another kitchen-clogging machine puts
me off, but the addition of a single
ingredient means that you don’t need
an ice-cream maker: condensed milk
sweetens the ice-cream, but also keeps
it smooth and creamy – as if you’ve
gone to the trouble of churning.
1 Simply whisk 300ml of double cream
until it thickens to ‘soft peak’ stage.
2 Gradually add the condensed
milk and other ingredients,
whisking gently all the while.
3 Pour into a container and
freeze for at least 4 hours.
4 Leave out for a few minutes
to soften, then serve.
Serves 4
Prep time: 10 mins plus freezing time
• 4tsp instant coffee dissolved
in 2tbsp water
• 15 cardamom pods – remove
seeds and lightly grind
• 400ml double cream
• 200ml condensed milk