Nigella Lawson's One-Step, No-Churn Ice Cream
Today: 4 ingredients. 1 step. No cooking. No churning. Ice cream!
Not having an ice cream maker never stopped us before. We’ve done all kinds of weird stuff in the name of doing it for ourselves. We’ve nested coffee cans and shaken (or kicked) them; we’ve returned obsessively to the freezer to stir; we may or may not have purchased this ball.
I am so impressed with us for doing all of that! We did a really good job of making ice cream, against all odds. But instead of doing any of it, you can glide over to your cupboard like you’re Nigella Lawson, find four ingredients, whip them into a cloud, then freeze — they will become ice cream while you go on with your day.
It’s really as simple as that — there’s no egg to deal with, nothing to heat or temper or ice bath or strain. Just cream and sweetened condensed milk, flavored with espresso powder and liqueur. The sugar and booze keep it from getting hard and icy; the whipped cream provides air (and, yes, cream); the thick condensed milk helps do the work of a custard.
"When I was a child, I used to make an ice cream with my great aunt that required no special equipment (save a freezer) and was the work of moments and a trio of ingredients: condensed milk, heavy cream, and vanilla," Lawson wrote to me. "Needless to say, it was sickly sweet, but more latterly it occurred to me that by adding bitterness or sharpness — coffee, bourbon and salted caramel, the fixings for a margarita, the combined juices of pomegranate and lime — this effortless ice cream could make life subtly sweeter in the grown-up world.”