1. The night before, boil the cans of condensed milk (dont open them) in plenty of water for 3 hours. Make sure when boiling that they are constantly covered with water, if not they may explode! Leave overnight to cool. 2. In a large bowl put the cooled condensed milk (should be thick and caramelised) and 300ml whiskey. 3. Get your whisk and start whisking till as many of the lumps as possible are gone. 4. Add cream, the tiniest pinch of salt and whisk. 5. Add a little hot water and whisk, you will see that the lumps will be disolved. 6. Add more hot water till your desired consistancy is reached- whisk. 7. Serve Chilled. ---------------------------------------------------------------------------
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