Ingredients:

  • 480ml (2 cups) Heavy Whipping Cream (min. 36% milkfat), cold
  • 240ml (1 cup) Whole Milk, cold
  • 400g (14 oz) Sweetened Condensed Milk
  • 15ml (1 tbsp) Pure Vanilla Bean Paste
  • 1.5g (1/4 tsp) Fine Sea Salt

Instructions:

  1. Chill your equipment. Place your mixing bowl and whisk in the freezer for 15 minutes until they feel frosty to the touch.
  2. Whip the cream. Pour the 480ml (2 cups) heavy cream into the chilled bowl and beat on medium high until stiff peaks form. Note: Don't over beat or you'll accidentally make butter.
  3. Combine the liquids. In a separate medium bowl, whisk together the 400g (14 oz) sweetened condensed milk, 240ml (1 cup) whole milk, 15ml (1 tbsp) vanilla bean paste, and 1.5g (1/4 tsp) salt until the mixture is uniform and glossy.
  4. Temper the base. Take a large dollop of the whipped cream and stir it into the milk mixture until no white streaks remain. Note: This lightens the milk mixture so it doesn't deflate the rest of the cream.
  5. Fold gently. Pour the milk mixture into the remaining whipped cream and fold with a spatula until the color is consistent and fluffy.
  6. Transfer to container. Pour the mixture into a 9x5 metal loaf pan, smoothing the top until it looks like a calm lake.
  7. Seal the surface. Press a piece of plastic wrap directly onto the surface of the mixture until every inch is covered.
  8. The long chill. Place the pan in the coldest part of your freezer (usually the back) for 6 hours 25 mins until the center is firm.