It's the easiest ice cream make. The cocoa and coffee pair so well. A perfect summer treat. Adapted from NigellaLawson.
Author: Ash
Recipe type: Dessert, Icecream
Serves: 2 quarts
Ingredients
1 quart or 4 cups heavy whipping cream chilled(not freezing)
1 can condensed milk or 1 cup
2 teaspoons espresso or instant coffee powder
2 tsp valhorona cocoa powder
⅓ tsp almond extract
7 ounces marzipan finely chopped to bits
⅓ cup chocolate covered coffee beans
Instructions
Wash and dry the mixing bowl very well. You can chill it a bit before using if you like.
Add the double cream, condensed milk, espresso powder, cocoa powder and the ⅓ tsp of almond extract.
With a whipping attachment, using an electric beater, start on low speed and start whipping the mixture. Slowly increase the speed and keep on whisking/whipping till you reach a stiff peak consistency. It took me about 3-5 minutes.
Turn off the beater. Fold in the chopped marzipan and coffee beans.
Pour it in a plastic box or any container and freeze over night.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/07/08/coffee-marzipan-no-churn-icecream/