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5

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Total Reviews: 5

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  • on June 12, 2014

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    The best ice cream ever!

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  • on March 29, 2014

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    @ladydapplegrey - this recipe has been 'Americanized' to adjust for the differences between the UK and the US. In the US you cannot find double cream which has a higher fat content than our whipping or heavy cream does. To offset this, Nigella has suggested that you whip the cream first so it will thicken, then add into the other ingredients. If you try to combine everything together at once, it may or, just as often, not whip up to the proper consistency, and remain more liquid.

    I have made it so as to address the issue of North American whipping cream (or heavy cream) and find it to be perfect (and luscious).

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  • on February 02, 2014

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    I substituted 2 tablespoons of organic raw cacao powder (any cocoa powder will do) for the instant espresso powder and added a pinch of vanilla instead of espresso liqueur and it turned out to be a decadent premium chocolate ice cream. Very delicious! Don't think I can ever buy grocery store chocolate ice cream again!

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  • on January 29, 2014

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    On TV Nigella said to pour everything into the bowl of your mixer and just whip until soft peaks formed. This recipe says to whip the cream in a different bowl and fold into the mixture. Which way is correct????

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  • on January 25, 2014

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    I have made this twice. I substituted the espresso for 1 teaspoon of vanilla. It tastes just as good as a premium ice cream, and it is easy to make.

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