Ingredients:

  • 2 cups (480ml) Heavy Cream (Heavy Whipping Cream), cold
  • 1 (14 ounce/397g) can Sweetened Condensed Milk
  • 1 Vanilla Bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 1/4 teaspoon Salt
  • Optional: 1/2 cup mix-ins (chocolate chips, chopped nuts, berries, etc.)

Instructions:

  1. Place your mixing bowl and whisk/beaters in the freezer for at least 15 minutes.
  2. In the chilled bowl, whip the heavy cream with the electric mixer until stiff peaks form.
  3. In a separate bowl, combine the sweetened condensed milk, vanilla bean seeds (or extract), and salt. Mix well until smooth.
  4. Gently fold the sweetened condensed milk mixture into the whipped cream until just combined. Avoid overmixing!
  5. Pour the mixture into the loaf pan or airtight container. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or preferably overnight. Let it sit at room temperature for 5-10 minutes before scooping and serving.