Chill your tools. Place a mixing bowl and beaters (or whisk) in the fridge for 10–15 minutes. Cold tools help the cream whip faster and fluffier.

Whip the cream. Pour the cold heavy cream into the chilled bowl. Beat on medium-high until you get medium to stiff peaks. It should look thick, hold shape, and form soft ridges when you lift the whisk.

Flavor the base. In a separate bowl, stir together the sweetened condensed milk, vanilla, and a small pinch of salt if using. Mix until smooth.

Fold gently. Add about one-third of the whipped cream to the condensed milk mixture and stir to lighten it. Then gently fold in the remaining whipped cream with a spatula until no streaks remain. Don’t overmix; you want to keep the air in the cream.

Add mix-ins (optional). Fold in 1–1.5 cups of your favorite add-ins. For swirls like caramel or chocolate sauce, spoon in 3–4 tablespoons and ripple it through with a knife without fully blending.

Freeze. Transfer the mixture to a loaf pan or freezer-safe container. Smooth the top and press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.

Set and scoop. Freeze for at least 6 hours, or overnight for best texture. Let the ice cream sit at room temperature for 5–10 minutes before scooping.