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300 millilitres double cream
175 grams condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

METHOD
Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffe-latte-coloured airy mixture, and then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. (If using American heavy-cream or whipping cream in other countries, whisk your cream in a bowl first, until it reaches soft peaks, then whisk in the other ingredients and continue whisking until thick again.)

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Źródło: nigella.com odwiedź stronę

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