Nigella Lawson make a delicious coffee ice cream on Saturday Kitchen.

Nigella says: “I’m almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.”

The ingredients are: 300ml double cream, 175g condensed milk, 2 tbsp instant espresso powder and 2 tbsp espresso liqueur (or coffee liqueur).

To prepare: Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè-latte-coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.