Step 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.

Step 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.

Step 3: Add Vanilla Beans

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Serve

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

• Don't throw away vanilla pods; put them in a jar with sugar and shake every couple of days to create vanilla-flavored sugar.

• For chocolate ice cream, replace vanilla with 1/4 cup of sifted unsweetened cocoa powder, mixed in before beating.

• For fruity ice cream (e.g., strawberry, mango), puree fruit and add to taste to the mixture before beating.