This delicious dessert recipe comes to us from Food52.
Author Notes: This recipe has four ingredients, one step, no cooking, and no churning, but the ice cream you get will have a creamy, almost buttery smoothness. Serve it on its own, with chocolate sauce, or in little brioche buns. Adapted slightly from Nigellissima.
Makes 1 pint
1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cups (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur
Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.
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