Take the Vanilla Bean Pod (1) cut it in half and split it in the middle. Use the back of a knife to scrape out the vanilla bean. You can substitute the vanilla bean with 1 to 2 teaspoons of any other vanilla extract, paste or powder.
In a bowl, add in the Heavy Cream (600 milliliter) (min. 35% milk fat), Sweetened Condensed Milk (400 gram) and vanilla pod.
Using an electronic hand mixer to beat up the mixture for about 3 to 4 minutes.
Gently spoon the thick cream mixture into a freeze-safe container and cover the surface with some plastic kitchen wrap. Pop it in to the freezer and freeze for at least 5 to 6 hours, preferably overnight or until the ice-cream is set.
Carefully remove the kitchen wrap and scoop out the ice cream. Enjoy!