Open a 14-ounce can of sweetened condensed milk and pour it into a large bowl. In a separate bowl, whip two cups of heavy cream using a stand mixer fitted with the whisk attachment (or by hand) until stiff peaks form. Gently fold the cream into the milk until they're just combined, then pour the mixture into a freezer-safe container. (You can add a drop of vanilla extract or crunchy mix-ins as you please, but the simplest version works just fine.)
Pop the container into the freezer, and 12 hours later, you'll have a batch of ice cream waiting. Wondering how it works? The sweetened condensed milk acts like a custard base, and the whipped cream incorporates air for a fluffy, dreamy texture. Or just chalk it up to magic and call it a day.
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