I was considering buying an ice-cream machine, but in the interests of saving money and cupboard space (I have none) first tried out a no-churn ice cream. Happily it was delicious enough for me to forgo buying the machine. I tried Nigella’s no churn coffee ice cream which was super easy and very tasty. It’s also very adaptable. Here I’ve left out the coffee liqueur and espresso and instead used poached rhubarb (400g raw) and a splash of plum vodka. The booze helps keep the ice cream soft. Don’t be tempted to add the poaching liquid from the rhubarb, it will cause the whipped cream to collapse and the ice cream to go icey. Yeah, I know this from experience.