I first wrote about iced coffee, made using an ice cream base, nearly ten years ago. Since then I’ve (I think) perfected it.

This is ludicrously easy to make if you have an espresso maker, a bit more laborious if it’s only a stove top. The mixture keeps in the fridge for about a week (or at the very least the life of the cream you add but you can also add the cream, if you like, at the mixing stage, or leave it out altogether if you absolutely must). All you do when you want to drink it is add ice cubes to a glass, milk of choice and then a good dollop of the iced coffee mixture. You will need to taste it to make sure it’s right for you.

I make the base mixture quite strong so it goes further and isn’t so tooth-achingly sweet.

This is what you need and just mix all together and store in the fridge until needed.

397g Waitrose Condensed Milk (for those, like me, who boycott Nestle, it’s great to know that Waitrose now makes its own condensed milk and it’s cheaper than Nestle’s)

400 ml of espresso, you can go higher if you want.

80ml or so of double of single cream, see what you have in.

A pinch of ground coffee