mindar, "heavy cream"? Must be an American Recipe!
Can never understand why they call the Higher fat creams heavy, as they are lighter in weight than those with lower fat content. (Cream rises because fat is lighter than other suspended components of milk!)
Have you actually made this? Gilbey Vintners who owned the brand when it was first developed (OK,so now owned by Diageo) claimed there was a secret to blending without curdling the milk.
For some years some argument could be found considering whether or not the said secret was merely using a high-fat cream!