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    No-churn espresso caramel ice cream

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    No-churn espresso caramel ice cream

    • Preparation time: 15 minutes, plus cooling and freezing
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus cooling and freezing

    Serves: 12

    Ingredients

    4 tbsp instant espresso coffee powder
    600ml essential Waitrose Double Cream
    397g can condensed milk
    Lotus Biscoff caramelised biscuits, crushed, to serve (optional)

    CARAMEL
    200g caster sugar
    200ml essential Waitrose Double Cream
    ¼ tsp fine sea salt
    1 tbsp liquid glucose

    Method

    1. To make the caramel, gently heat the sugar in a heavy-based pan with 3 tbsp water. Stir until it dissolves then remove the spoon and bubble, swirling the pan now and then, until it turns golden. Once it’s a deep amber colour, carefully pour in the cream (it will bubble up) and stir over a low heat until combined. Stir in the salt and liquid glucose; pour into a bowl and set aside to cool completely.

    2. Once the caramel is cold, dissolve the espresso coffee in 2 tbsp boiling water; set aside to cool. Use electric beaters to whisk the double cream, condensed milk and coffee until the mixture reaches stiff peaks (about 10 minutes). Pour ½ the coffee mixture into a 1.5-litre container then lightly swirl in ½ the cooled caramel; repeat with the remaining coffee mixture and caramel. Freeze for 8 hours or overnight. Serve with crushed caramelised biscuit, if liked.

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    This recipe first appeared in Waitrose & Partners Food Summer desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue

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