Add the condensed milk, cream, powdered milk and vanilla to a bowl. Whip using a food processor, mixer or blender until thick.
Transfer to a freezer-safe container and freeze until set (about 5 hours).
*Powdered milk is optional as it just helps to add structure to the ice cream, but I've made it without and the only difference is a softer consistency.
Allow the ice cream to sit at room temperature for around 20 minutes before scooping into dishes, this ensures your ice cream is at the perfect consistency to eat and allows any ice crystals that have formed to melt.
Run your ice cream scoop under hot water before scooping the ice cream straight from the freezer, it helps the scoop to glide through the ice cream, making it easier to serve.
It’s always best to start with cold ingredients – ice cream made in an ice cream maker works on the idea of getting the mixture as cold as possible before you churn, it’s best to try and mimic this.
Do not substitute the condensed milk. To make sure your ice cream doesn’t become icy you should avoid using ingredients that don’t freeze well. Condensed milk ensures a creamy consistency.