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395 g can sweetened condensed milk
300 ml thickened cream
¾ cup (60 g) slivered almonds, toasted
1 teaspoon almond essence
1 mango, peeled and sliced
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Method:
Using an electric mixer, beat condensed
milk and cream in a large bowl until thickened. Chill completely
for several hours or overnight. Beat again with electric mixer
for 2 minutes, then stir through almonds and almond essence.
Line a loaf pan (10cm x 24cm) with plastic wrap. Pour in
mixture, cover with plastic, then freeze overnight. Turn out
onto a board, cut into slices and serve with mango, if desired.
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