• Place the cream in the bowl of an electric mixer fitted with the whisk attachment (chill the bowl and whisk before using if desired). Whip the cream on high speed until stiff peaks form. With the mixer on medium speed, gradually add the sweetened condensed milk. Add the vanilla extract and mix until just blended. Do not add additional ingredients at this point.
• Transfer the mixture to a large zip-top freezer bag, squeeze out the air, and seal. Transfer the bag to the freezer, lying flat, and freeze until firm.
• Remove the ice cream from the freezer and break it into chunks. Working in batches to prevent overfilling, transfer the chunks to the bowl of your food processor or high-powered blender and pulse until smooth. When adding mix-ins, fold them in by hand, or add them to the food processor or blender and pulse until you reach your desired consistency.
• Transfer the ice cream to an airtight container and freeze until ready to serve.

VARIATIONS

• The measurements below are for a full batch of ice cream; meaning the quantity needed if you’re transforming the entire vanilla ice cream recipe above. If you want to make a variety of flavors, adjust the measurements accordingly. For example, if you want half vanilla ice cream and half chocolate ice cream, use half of the chocolate ice cream ingredients below to mix into half of the vanilla ice cream recipe above. When I made this recipe, I divided the ingredients into thirds, since I was making three different flavors – vanilla, strawberry, and mint chocolate chip.

Mint Chocolate Chip Ice Cream

• Add 1/2 cup regular or mini semisweet chocolate chips, 1 teaspoon peppermint extract, and 2 to 3 drops green food coloring (food coloring is optional)

Strawberry Ice Cream

• Combine 2 cups fresh or frozen strawberries and 3 tablespoons granulated sugar in a small saucepan and set the pan over medium heat. Cook until the strawberries are very soft. Cool before mixing into your ice cream (you can also swirl the strawberries in; instead of completely blending them into the ice cream). Note: I used strawberries here, but you can use any fresh or frozen fruit you prefer, including blackberries, blueberries, raspberries, bananas, and peaches.

Chocolate Ice Cream

• Add 3/4 cup sifted cocoa powder and 4 ounces melted (cooled) chocolate

Rocky Road Ice Cream

• Prepare the chocolate ice cream above and add 1 cup mini marshmallows and 1/2 cup chopped almonds or peanuts

S'Mores Ice Cream

• Add 10 crushed graham cracker squares, 1 chopped chocolate bar (1.55-ounce candy bar), and 1/2 cup marshmallow fluff (feel free to add more of each ingredient if desired)

Mocha Ice Cream

• Add 1/2 cup sifted cocoa powder and 2 tablespoons instant espresso powder

Butter Pecan Ice Cream

• Add 1/4 cup molasses, 2 tablespoons browned butter*, and 1/2 cup chopped pecans
*To make brown butter, place 2 tablespoons of butter in a small saucepan and set the pan over medium heat. Cook until the butter gives off a nutty aroma and you see little brown bits in the pan. Transfer the butter to a shallow dish and cool before adding to the ice cream.