When I was young, I often made a recipe for ice cream that called for only two ingredients—cream and sweetened condensed milk—sometimes adding an ingredient like vanilla extract to intensify its flavor. I still make this ice cream today, and also use the recipe as a blank canvas for a bunch of other desserts, like Brownie Fudge Swirl Ice Cream and Boozy Cherry & Pistachio Ice Cream Terrine. Try tinkering with it yourself to come up with your own flavor combinations.
Makes 3 pints
1 Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, beat the cream on medium-high speed until soft peaks form.
2 Reduce the mixer speed a little and pour in the cold condensed milk and the vanilla extract.
3 Increase the speed to high again and whip until your mixture is thick and holds stiff peaks.
4 Scrape the vanilla seeds, if using, into the ice cream base and mix until evenly dispersed throughout.
5 Transfer the ice cream base to a large resealable container, cover, and freeze for at least 5 hours or overnight before eating. Store the ice cream in the freezer for up to 6 weeks.