Chill all the ingredients, mixing bowl and beaters in the refrigerator for 12 to 24 hours. Also freeze a metal tray or container overnight to store your ice cream.

Pour the chilled cream to the chilled bowl. Begin to whip on a low speed first. Then increase the speed to medium and whip to stiff peaks.

It takes about 7 to 8 mins to get to the stiff peak stage, on medium speed. Be careful not to over whip the cream as it can turn grainy.

Pour the condensed milk and vanilla to the whipped cream. Gently fold to incorporate the condensed milk into the whipped cream. Do not mix vigorously so you don't deflate the whipped cream.

Transfer this to a freezer safe container and place a parchment paper or cling wrap. Press down on to the ice cream to remove any trapped air in between the ice cream and the parchment paper.

Freeze until set, for 8 to 15 hours. If the ice cream is too hard, place it on the counter for 5 to 6 mins. Scoop the ice cream and serve.

To a sauce pan, add corn starch, vanilla extract (or pod), sugar and milk. Whisk well until the sugar dissolves.

Cook this on a medium heat stirring constantly until the custard thickens and coats the back of a spoon well. Do not over cook. Taste test this to make sure it is cooked thoroughly as we don't want a starch flavor in the ice cream.

Strain this and cool, before chilling in the fridge.

When the custard becomes really cold, beat with the electric beater until smooth.

Pour cream to another chilled bowl and whip it until stiff peaks. Add 2 scoops of this whipped cream to the custard and mix gently.

Pour this back to the whipped cream. Mix together gently to incorporate the cream and the custard. Pour this to a freezer safe container. Place a cling wrap over the cream. Freeze for 8 to 16 hours.

Scoop the ice cream and serve with your favorite toppings.