Ingredients:

  • 1 cup (240ml) Heavy Cream (Double Cream)
  • 1 Vanilla Bean, split lengthwise
  • 1 (14 ounce/397g) can Sweetened Condensed Milk
  • 2 cups (480ml) Heavy Cream (Double Cream), very cold
  • 1 teaspoon Vanilla Extract (optional)
  • Pinch of Sea Salt

Instructions:

  1. Combine heavy cream and split vanilla bean in a saucepan. Gently heat over medium heat, simmering (not boiling!) for 5 minutes. Remove from heat, cover, and let steep for at least 4 hours, or preferably overnight, in the fridge.
  2. Strain the vanilla bean-infused cream through a fine-mesh sieve, discarding the vanilla bean pod (or saving it for another use, like vanilla sugar!).
  3. In a large mixing bowl, using an electric mixer, whip the remaining 2 cups (480ml) of very cold heavy cream until stiff peaks form. Be careful not to overwhip!
  4. In a separate bowl, whisk together the sweetened condensed milk, vanilla-infused cream, vanilla extract (if using), and salt until smooth.
  5. Gently fold the whipped cream into the condensed milk mixture in three additions, being careful not to deflate the cream.
  6. Pour the mixture into a loaf pan or freezer-safe container, cover tightly, and freeze for at least 6-8 hours, or preferably overnight, until firm.
  7. Let the ice cream sit at room temperature for a few minutes before scooping. Serve and enjoy!