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.