Ingredients
300 ml double cream
175 grams condensed milk
2 tablespoons instant espresso powder
Method
Whisk all the ingredients together until soft peaks form, and you have a gorgeous,
caffe-latte-coloured airy mixture,
and then fill 2 x 500ml / 1 x 1-pint airtight containers, and freeze for 6 hours or overnight.
Serve straight from the freezer.
No comments:
Post a Comment