Coffee Ice Cream

Summer is right around the corner...this is going to be something we're going to try.

1 1/4 cup (300 milliliters) heavy or double cream, well-chilled
2/3 cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

1. 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.
2. Fill two 500-mililiter or one 1-pint airtight container(s), and freeze for 6 hours or overnight. Serve straight from the freezer