Ponche Ice Cream
Ingredients
- 2 cups (500g) heavy cream (>35% fat)
- 1/2 can of La Lechera Sweetened Condensed Milk
- 1 cup Ponche, Rompope, Eggnog, Ponche Crema, or Coquito
- 2 teaspoons nutmeg
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the heavy cream and sweetened condensed milk until well combined.
- Stir in the Ponche, Rompope, or your preferred beverage until fully incorporated.
- Add the nutmeg and cinnamon to the mixture and stir until evenly distributed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve your delicious Ponche Ice Cream and enjoy!
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