First Step: Chill Your Tools
Place a large metal or glass mixing bowl and beaters in the freezer for about 15 minutes. Chilling the equipment helps the heavy cream whip faster and achieve better volume.

Second Step: Whip the Heavy Cream
Pour the very cold 2 cups of heavy cream into the chilled bowl. Using an electric mixer, start on low speed and gradually increase to medium-high until stiff peaks form. This should take between 3 and 5 minutes. Properly whipped cream is light and airy, which is important for the ice cream’s texture.

Third Step: Prepare the Vanilla-Condensed Milk Mixture
In a separate bowl, combine the 14-ounce can of sweetened condensed milk with 1 tablespoon of vanilla extract, or if using, the seeds scraped from 1 vanilla bean or 1 tablespoon vanilla bean paste. Add a pinch of fine sea salt to enhance flavor. Stir until thoroughly mixed and fragrant.

Fourth Step: Fold the Mixtures Together
Gently fold the vanilla-condensed milk mixture into the whipped cream using a spatula. Do this carefully at low speed or by hand to maintain the airiness of the whipped cream, avoiding deflation. Fold until fully combined and smooth.

Fifth Step: Freeze the Mixture
Transfer the combined ice cream mixture into a freezer-safe container or a standard 9×5 inch loaf pan. Smooth the top with a spatula. Press plastic wrap directly onto the surface of the mixture to prevent freezer burn and ice crystals from forming.

Final Step: Freeze Until Firm
Freeze the ice cream for a minimum of 4 hours, preferably overnight, until firm enough to scoop. If the ice cream becomes too hard when serving, let it sit at room temperature for a few minutes or use a warm ice cream scoop to soften.