Ingredients
- 500 ml Full fat heavy cream
- 1 Can sweetened condensed milk (395-400 ml)
- 2 Shots of espresso VERGNANO COFFEE
Method
Chill the sweetened condensed milk in the refrigerator.
In a mixer, whip the heavy cream together with the chilled sweetened condensed milk
until the mixture reaches a yogurt-like consistency.
Immediately after, add the espresso shots and mix for another minute.
Pour the mixture into a rectangular cake pan and cover it with cling film, ensuring it
touches the surface.
Place in the freezer for about 4-5 hours.
