425 ml heavy cream
75 ml Amaretto syrup (alcohol-free)
Put all ingredients into the whipper. Screw on 1 n20 cream charger and shake vigorously until the desired consistency is achieved. Serve immediately or store in the refrigerator for up to one week.
Place 2 scoops of vanilla ice cream in a glass and half fill the glass with cold milk. Pour an espresso over the top and top with the amaretto cream.