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The 22% drop in the price of whipping cream may be retracing last year's 26% shortage-driven spike, with prices "back in line with the status quo of previous years," she said.

In the case of this recipe, that’s evaporated milk, sweetened condensed milk and heavy whipping cream.

Full disclaimer: While I do use parmesan cheese, I prefer a vegan version of heavy whipping cream so that I'm not overloaded with dairy.

Mix whipping cream and milk, then add to frozen mush and continue to freeze until firm.

So what about heavy cream vs. heavy whipping cream—where does the latter fit into all of this?