I found this recipe for one of the world's easiest but most delicious desserts in a rather fabulous book, by chef and "culinary philosopher" Gioacchino Scognamiglio, called Il Chichibio: ovvero poesia della cucina, which translates as "The Gallant: or the Poetry of Cooking" (and Chichibio, I should also tell you, was a rakish Venetian cook in Boccaccio's Decameron). At Scognamiglio's instigation, I went to great lengths to acquire a bottle of Elisir San Marzano — sadly no longer available — which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place. This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you're done. For US cup measures, use the toggle at the top of the ingredients list.