Step-by-Step Instructions

1. 1.Prepare Vanilla Bean

   Cut the vanilla bean pod in half, split it down the middle, and use the back of a knife to scrape out all the beautiful vanilla beans from the inside.

2. 2.Combine Cream and Condensed Milk

   Pour 600ml of heavy whipping cream (minimum 35% milk fat) into a large mixing bowl. Add a 400g can of sweetened condensed milk. If you prefer less sweet ice cream, you can use half a can of condensed milk.

3. 3.Add Vanilla Beans

   Add the scraped vanilla beans to the bowl with the cream and condensed milk.

4. 4.Whip Mixture

   Using an electric hand mixer, beat the mixture for about 3-4 minutes, or until the mixture forms soft peaks. You will see little black flecks of vanilla beans throughout.

5. 5.Transfer to Container

   Gently spoon the beautiful thick cream mixture into a freezer-safe container. Do this gently to avoid knocking out the air whipped into the cream.

6. 6.Cover Surface

   Cover the surface of the mixture directly with plastic kitchen wrap, ensuring it touches the surface, to prevent too many ice crystals from forming and to avoid a frosty top.

7. 7.Freeze Ice Cream

   Place the container into the freezer for a minimum of 5-6 hours, or preferably overnight, until the ice cream is completely set.

8. 8.Serve

   Once the ice cream is set, carefully remove the plastic wrap and scoop it into serving bowls.