No-churn coffee ice cream

For ➓ dl
30 cl heavy or double cream, well-chilled*
175 g sweetened condensed milk
2 tbs instant espresso powder
2 tbs 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 50 cl airtight containers, and freeze for 6 hs or overnight. Serve straight from the freezer.
Serve with a chocolate sauce or with little brioches.

*Or use mascarpone.
**Variations:
-vanilla flavour: 1 ts vanilla extract
-ginger flavour: 100 g stem ginger, chopped, plus 4 tbs syrup from the jar
-coffee & brandy flavour: 2-3 tbs coffee essence, 2 tbs brandy
-raspberry flavour: 15 cl sieved raspberry purée (you could also use strawberry)
-rum & raisin flavour: 100 g raisins soaked in 4 tbs rum for 2 h