ESPRESSO ICE CREAM (NIGEL)

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ESPRESSO ICE CREAM (NIGEL) image

Categories     Coffee     Dessert     Quick & Easy

Yield 1 litre

Number Of Ingredients 2

1 litre/1¾ pints ready-made custard (Waitrose or M&S)
200ml/7fl oz leftover coffee

Steps:

  • Pour the custard and the coffee into a tray that will fit into the freezer. Stir together well. Place the tray in the freezer and freeze for at least three hours, making sure that you churn the mixture with a fork every hour, to stop large ice crystals forming. Serve when the ice cream has set.

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