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

Caffè shakerato

For ➊ glass
6-8 ice cubes
1-2 ts simple syrup**, or to taste
1 dash liqueur, such as rum, sambuca, or Amaretto (optional)
2 shots freshly made, hot espresso

In a cocktail shaker*, add the ice cubes, simple syrup, liqueur**** (if using), then finally the freshly made espresso. Put the lid on and shake vigorously for 10 to 15 s. The shaker should become ice cold and the mixture should become a light caramel-colored froth. 
Strain the liquid into a chilled martini glass, ensuring no ice cubes end up in the drink.
If desired, garnish with a coffee bean or a dusting of cocoa powder—or go for it and top with whipped cream.

*If you don't have a cocktail shaker, improvise with a jar with a screw top lid. You can also make this in a blender and you'll end up with a super frothy cocktail-like drink that will feel like you're drinking a caffeinated cloud.
**Boil one part sugar with one part water in a small saucepan until the sugar dissolves. Store in a jar in the refrigerator for a week.
***Spice things up by spiking the coffee with a dash of something alcoholic. Try rum, sambuca, or amaretto. Or add some vanilla extract or a twist of lemon zest for something different.
Add it to the shaker before the hot coffee, which must always come last.

Baby Eskimo

For ➋ drinks
4 tbs coffee liquor*
2 scoops rich vanilla ice cream, out for 10 m**
20 cl milk

Pour liquor* in shaker. Add slightly melted ice-cream**. Add milk. Stir with chop stick. Pour into suitable glass, like a coupette.

*Use the quick coffee liquor method instead.
**Use a thick condensed variety, like Ben & Jerry's.

Illustration from Belgian underwear Eskimo...