Place stand mixer bowl, whisk attachment, and mixing bowl in the refrigerator as you gather ingredients
Place loaf pan in the freezer until ready to use
In the chilled mixing bowl, whisk together sweetened condensed milk and Rodelle Single Origin Pure Vanilla Extract together in a bowl.
Whip the heavy whipping cream in the chilled bowl of the stand mixer until stiff peaks form
Once stiff peaks have formed, fold the whipped cream into the sweetened condensed milk mixture, do not overmix as you will deflate the whipped cream
Pour into the chilled loaf pan and cover with a layer of saran wrap, pressing gently into the top of the ice cream
Freeze loaf pan 6-hrs, or more preferably overnight
When ready to serve, leave the ice cream out on the counter for 5-10 minutes prior for the best scooping experience
Note:
The faster the ice cream freezes, the less ice crystals have time to form, which will result in a smoother consistency. So while chilling all bowls is not necessary, it does help.
For “Vanilla Bean” ice cream, substitute ½ of the Rodelle Single Origin Pure Vanilla Extract for Rodelle Vanilla Paste