No Churn Ice Cream

As summer wears on I've been doing more and more cooking at home. There is one recipe that has gotten the heaviest rotation however, and it's homemade ice-cream. I remember as a kid sitting around the ice cream maker in the summer making a fresh batch of homemade ice-cream. Now that I'm all grown up, I haven't been able to commit the time or energy, until now, mostly because this recipe takes almost zero time or energy. Don't be fooled though, it's incredibly delicious, versatile and addictive.

The basic recipe is from Nigella Law and goes like this.

1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

Prep couldn't be simpler. Add it all together, whisk until you the whisk leaves trails in the bowl, freeze, wait 24 hours and enjoy.

No espresso liqueur laying around? That was my problem until my genius (and ridiculously stylish) friend Jory Dayne from Utah pointed out that Chameleon cold brew concentrate and whiskey works just as well. After that the doors were blown open. Honey and rosemary? Yes please. Jory has whipped out Speculoos ice-cream, and peaches, angostura and sage to name a few. 

All photos by Jory Dayne. Follow him on Instagram, he's rad.