All you need are four simple ingredients.
It's really as simple as that—there's no egg to deal with, nothing to heat or temper or ice bath or strain. Just cream and sweetened condensed milk, flavored with espresso powder and liqueur. The sugar and booze keep it from getting hard and icy; the whipped cream provides air ; the thick condensed milk helps do the work of a custard.
“When I was a child, I used to make an ice cream with my great aunt that required no special equipment and was the work of moments and a trio of ingredients: condensed milk, heavy cream, and vanilla,” Lawson wrote to me. “Needless to say, it was sickly sweet, but more latterly it occurred to me that by adding bitterness or sharpness—
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