Special equipment: a 1-pint airtight container
Put the condensed milk in a bowl and stir in the espresso powder and liqueur. In a separate bowl whisk the cream until it reaches soft peaks. Fold the cream into the condensed milk mixture, then pour this gorgeous caffe latte-colored airy mixture into an airtight container and freeze for 6 hours or overnight. Serve straight from the freezer.
Reprinted from Nigellissima. Copyright (c) 2012 by Nigella Lawson. Published by Clarkson Potter, a division of Random House LLC. All rights reserved.