Place your cream and sweetened condensed milk in the fridge over night to make sure they are very cold before use.

Beat cold cream on medium/high speed in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form. This takes around 3 minutes roughly.

Turn off the machine and add in your cold condensed milk into the whipped cream.

Turn back on the machine to high speed and whip the 2 ingredients together until the mix thicken and becomes stiff again.

Stir in a tsp of vanilla extract now if desired. This helps the ice cream not to freeze rock hard.

Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.

Place in a large sealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.