Espresso martini stracciatella ice cream

Place the coffee in a small cafetière (or jug) and stir in 80ml of just-boiled water. Let brew for 5 mins and then strain through the filter (or a very fine sieve). Set aside to cool.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, or in 20-sec bursts in the microwave. Set aside to cool.

Add the condensed milk, cream and brewed coffee to a large bowl. Whisk with electric beaters on medium speed until thickened and stiff peaks form (about 3–4 mins); take care not to overwhip. Beat in the coffee liqueur, if using.

Drizzle a little chocolate haphazardly over the base of a deep freezer-proof container – about 1 litre in volume; you can use a 2lb (900ml) loaf tin. Evenly spread about ¼ of the ice cream on top. Repeat this layering up the chocolate and ice cream, finishing with a final layer of chocolate.

Cover the surface with a small sheet of wax paper or baking paper and then secure the lid of your container or wrap tightly in clingfilm. Freeze for at least 4 hrs, or preferably overnight, until frozen solid. It’ll keep well for about 1 month. Transfer to the fridge for 10–15 mins before serving for easier scooping.

Serve in scoops in martini glasses or bowls. With a peeler, create shavings from the extra chocolate and add to the ice cream, along with a splash liqueur.