Start by pouring your heavy whipping cream in a kitchen aid mixer (or you can use a hand held mixer) and whip the cream on high for several minutes until stiff peaks form. Basically, you want to stop right before it turns to butter.
In a separate bowl, stir the sweetened condensed milk, vanilla, and melted butter until combined.
Next. fold the condensed milk mixture into the whipped whipping cream.
Once everything is all mixed together you have your ice cream. Easy right?
From here you have two options. You can freeze the mixture now for yummy vanilla ice cream. Option two is to flavor your ice cream before you freeze it. Sometimes we flavor it before but most of the time we do it after.
To freeze it, pour mixture into some freezer safe Tupperware or a large loaf pan lined with freezer paper. Pop your lid on or cover in foil or plastic wrap and pop in the freezer for at least 3 hours. I prefer over night.
Scoop into a small bowl, add your favorite toppings, and enjoy!
We tend to eat our ice cream right away but it will keep in the freezer for about 2 weeks.