Homemade Vanilla Ice Cream

Ingredients

• 2 cups (480ml) Heavy Cream (or Amul Fresh Cream 25% fat)
• 1 can (400g) Sweetened Condensed Milk
• 1.5 teaspoons Vanilla Extract (pure vanilla is best)
• Pinch of Salt (enhances flavor)

Instructions

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   1. **Chill the Bowl and Whisk:** For best results, place a large mixing bowl and your whisk attachments (if using an electric mixer) in the freezer for 15-20 minutes before you begin. This helps the cream whip up faster and holds its volume better.

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   2. **Whip the Heavy Cream:** Pour the chilled heavy cream into the cold mixing bowl. Using an electric mixer (or a hand whisk), beat the cream on medium-high speed until it forms stiff peaks. Be careful not to over-whip, or it might turn into butter. Stiff peaks mean that when you lift the whisk, the cream stands straight up without collapsing.

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   3. **Combine Ingredients:** In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix well until everything is thoroughly combined.

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   4. **Fold Gently:** Gently fold the condensed milk mixture into the whipped cream using a spatula. Do this in batches, being careful not to deflate the whipped cream. Continue folding until no streaks of condensed milk remain and the mixture is uniform.

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   5. **Freeze the Ice Cream:** Pour the ice cream mixture into a freezer-safe container (a loaf pan covered with plastic wrap works well). Smooth the top with a spatula. Cover tightly with a lid or plastic wrap to prevent ice crystals from forming.

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   6. **Chill and Serve:** Freeze for at least 6 hours, or preferably overnight, until firm. When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop. Enjoy your homemade vanilla ice cream!