makes one pint
1 1/4 cups organic heavy cream
2/3 cup sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso or chocolate liqueur (I used Travis Hasse's Cow Pie liqueur,
which is a blend of chocolate, vanilla, and caramel flavors)
1. Chill a mixing bowl and the whisk attachment in the freezer for at least 15 minutes.
2. Add the ingredients to the chilled mixing bowl and whip until soft peaks form, about 5-7 minutes.
3. Carefully spoon the ice cream into a freezer-safe container with an airtight lid. Place a piece of plastic wrap over the ice cream, smoothing it over top the ice cream and tucking it into the corners of the container to prevent ice crystals from forming. Cover with the lid and chill for at least 6 hours or overnight.
4. Remove from the freezer and let the ice cream soften for a few minutes to make scooping easier when ready to serve.