Espresso ice cream

Espresso ice cream

Simple ingredients and a careful eye on the freezer will get you homemade ice cream, without the machine.


  • 1 litre/1¾ pints ready-made custard

  • 200ml/7fl oz leftover coffee

Preparation method

  1. Pour the custard and the coffee into a tray that will fit into the freezer. Stir together well.

  2. 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.

  3. Serve when the ice cream has set.

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