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2. Now we will prepare the mold; Mine is an empty milk carton, the narrow ones, not the wide ones, I have 2 bars. Remove one of the flaps with a cutter, and remove a washer that is on the cap, wash and dry the brick, then put a strip of parchment paper inside and let it protrude from the edges, to make it easier to unmold.
3. In a very cold bowl, and with the stems very cold, we will whip the cream which must contain at least 35% fat. Whip the cream with an electric whisk until it's almost whipped, but with a creamy texture, it shouldn't be firm enough to decorate cakes.
4. Once the cream has been whipped up, add the condensed milk in the form of a thread, which should be very cold, and beat with the chopsticks at low speed, until the two ingredients are well integrated. This will be the base of our ice cream and now divide it into 3 parts as equal as possible. In one part you put the vanilla and mix, in another you put the raspberry coulis and stir and in another the melted and almost fried chocolate.
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