INGREDIENTS:

• 1 Can Cuisine Condensed Milk
• 2 Cups Heavy Cream (cold)
• 1 Teaspoon vanilla essence
• 1 Cup Ponche De Crème (cold)

METHOD:

• Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment until medium peaks form. Note: (I usually use a hand mixer and it would take much longer about 10-15 minutes. Please see video on texture so that over whipping will not occur.
• Turn down the speed a little and pour the condensed milk into the whipped cream and add the vanilla essence.
• Turn up the machine speed again and whip until your mixture is thick and fluffy. Add the Ponce De Crème to your ice cream base. Note: Please refer to the recipe for Ponche De Crème our website
• Freeze at least 4 hours or overnight before serving.
• Enjoy