INSTRUCTIONS:
Chill Out:
- Before you begin, make sure to chill the bowl of your stand mixer or a large mixing bowl in the refrigerator for at least 15-20 minutes. This will help the cream whip up faster and fluffier.
Whip It Up:
- In the chilled bowl, pour in the heavy cream and add the vanilla extract. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes.
Sweeten the Deal:
- Once the cream has reached stiff peaks, gently fold in the sweetened condensed milk using a spatula or wooden spoon. Be careful not to deflate the whipped cream; you want to maintain its light and airy texture.
Get Creative:
- At this stage, you can add your favorite mix-ins to customize your homemade ice cream. Whether it's chocolate chips for a classic twist, chopped nuts for added crunch, or fresh fruit for a burst of flavor, the possibilities are endless. Fold in your mix-ins gently until evenly distributed throughout the ice cream base.
Freeze and Chill:
- Transfer the mixture to a freezer-safe container, smoothing it out into an even layer. Cover the container with a lid or plastic wrap to prevent ice crystals from forming.
- Place the ice cream in the freezer and let it chill for at least 4-6 hours, or preferably overnight, until firm and scoopable.
Scoop and Serve:
- When you're ready to indulge, remove the homemade ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
- Scoop generous servings into bowls or cones, and garnish with additional toppings if desired. Then, sit back, relax, and savor the creamy goodness of your homemade creation.
