Four ingredients, whip them into a cloud, then freeze—they will become ice cream while you go on with your day.
2 tablespoons instant espresso powderVery much like Nigella's ice cream, this sunny, summery wonder from Southern cooking legend Dori Sanders requires no complex custard-making or churning. Just cream, whole milk, a good bit of sugar, and a ripe lemon . The genius here is in that very lemon, which, in addition to adding flavor to the mix, encourages creaminess. The acid in the juice thickens the mixture without whipping or, really, fussing at all. Just pick up a whisk and get to it.
Luckily for us, cookbook author Meera Sodha found a way to replicate kulfi's signature creaminess without all that pot-watching, using a few notable milk tricks: She heats canned evaporated milk and fresh cream together with fragrant rose water and cardamom, pours it into ice-pop molds, then cools itThis recipe showed us that just about anything can become ice cream if you dream big enough. Even—especially!—a humble frozen banana.
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