Smooth and Sophisticated Ice Cream

• 1 (440 ml) can sweetened condensed milk
• 1 pint heavy cream or 1 pint whipping cream
• 8 -10 tablespoons liqueur, do not substitute non-alcholic flavouring (any flavour)

1. Before you start, make sure all the ingredients are really cold (overnight in the fridge is the best bet).
2. Whip the cream until it has thickened, but not reached soft peak stage.
3. Fold in the condensed milk and the liqueur.
4. Place in the freezer.
5. Wait a few hours (timing will depend on your freezer: in mine it is firm enough after about 3 hours).
6. Serve straight from the freezer and preferably use chilled dishes.
7. One or two small scoops is plenty for a serving as it is so rich.
8. Note: This won't work right without alcohol, as it relies on that to stop it going rock hard.

heavy cream, liqueur

Taken from www.food.com/recipe/smooth-and-sophisticated-ice-cream-458737 (may not work)