No Churn Vanilla Bean Ice Cream - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 large vanilla bean, seeds scraped
1 pinch fine salt
2 cups heavy cream

Preparation

In a mixing bowl, combine sweetened condensed milk, pure vanilla extract, vanilla seeds and sel de mer; stir well and set aside.
In a chilled bowl of a stand mixer, add heavy cream and with the chilled whisk attachment, process until stiff peaks form.
Scoop half of whipped cream into condensed milk mixture and fold gently. Add it to the remaining whipped cream and fold until well blended. Pour mixture into a 9 x 5 x 3 chilled metal loaf pan, cover with plastic wrap or wax paper and transfer to the freezer for at least 5 to 7 hours.