Billington's

Directions

• Place the sugar in a mixing bowl and break up any lumps with a spoon.
• Pour in the evaporated milk and whisk with an electric mixer until the mixture is thick and leaves a trail when the whisk is lifted.
• In a separate bowl whisk the cream until thick but not stiff. Wash the beaters and in a grease free bowl, whisk the egg white until stiff. Fold the cream into the sugar mixture until incorporated, and then gently fold in the egg white.
• Pour the mixture into a freezer proof container. Cover and freeze overnight. Transfer to the refrigerator about 10 minutes before serving.