flourless chocolate brownies. The basic recipe contains only two ingredients - double cream and condensed milk - and can be adapted to incorporate other flavours. And because of the high fat content (from the cream), it requires no churning, and the end result is luscious and melt-in-the-mouth. It never lasts long in my house.....
Makes 800 ml (serves c6)
300 ml double cream
175 g condensed milk (about 2/3 of a standard can)
2 tbsp instant espresso powder
2 tbsp coffee liqueur (such as Tia Maria - optional)
A plastic box to freeze the mixture in
Whisk all the ingredients together until the mixture forms soft peaks. Put into a plastic box and freeze for at least 6 hours or overnight. Serve straight from the freezer.
Variation: add crushed chocolate covered coffee beans for an extra "crunch"
Variations on a theme:
Amaretto Ice cream
100g hard amaretti biscuits, crushed into fine 'breadcrumbs'
2 tbsp Amaretto liqeuer OR a couple of drops of almond essence
Fold into the beaten cream/condensed milk mixture and freeze.
I tried a chocolate version, using cocoa, but I found the end result rather cloying (though my son liked it). I think Nigella's best chocolate ice cream recipe (from the Cipriani Hotel in Venice) is hard to beat. Recipe here.