Place the evaporated milk in the freezer for 2 hours to freeze. It is important that we put in the freezer for us fluffy when hit with the mixer.

In a small bowl add the whole milk and pour the contents of the file stratsiatela mousse. Beat with mixer on high speed until the tight mousse.

Remove the evaporated milk from freezer and pour into a bowl. Mix in half a cup of sugar with the brandy and beat with mixer for 10 minutes on high speed. The mixture will be fluffy when striking and become triple in volume.

Mix in Mousses stratsiatela in the pan and continue to beat for a while until you get a homogeneous mixture.

Pour the mixture into a metal bowl of ice cream and place in freezer. After 10 hours the ice cream is ready! They do not need intermediate blows, ice crystals do not!