I have had lots of people ask me about this since I commented on a Twitter poll started by my lovely friend Emm.
I originally got the recipe from Nigel Slater on BBC television and I have made it several times. I find his recipes always work out and I have many in our family recipe book.
- one tub of fresh luxury custard from the supermarket eg Sainsburys Taste the Difference
- half a cup of cooled coffee – I use one heaped teaspoon of instant coffee diluted with hot water in the same way as if I was making a drink and then allow it to cool
You will also need a bowl or other container suitable for the freezer, big enough for all of the custard and allowing room for mixing.
Pour the custard into the container and add the cooled coffee and whisk together. Cover with some cling film and place in the freezer.
Check every hour or so and give it a little stir to break up the ice crystals. The ice cream should be ready to serve the same day, so you could make it in the morning for dessert that evening. Remove the container from the freezer a few minutes before serving to allow it to soften slightly, making it easier to scoop out.
Not everyone likes coffee, but don’t worry as this method should work with other flavours too. You could try adding a frozen smoothie mix for instance, or fresh fruit. Experiment with different flavours and please do let me know if you design a new favourite!