The Best Vanilla Ice Cream
1/2 cup milk
1 vanilla bean, split lengthwise
or 1 tablespoon vanilla
1 can 14 ounce, sweetened condensed milk
1/8 teaspoon salt
2 cups heavy whipping cream
If using vanilla bean: Heat milk and bean in microwave or a small saucepan over low heat until hot. Remove from heat, cover and let stand 15 minutes. Scrape seeds from bean into milk. Discard bean. Pour milk into a medium bowl and let cool. If using extract: Pour cold milk into a medium bowl and add vanilla extract. Stir condensed milk and salt into flavored milk. Beat heavy cream in a large bowl with electric mixer until stiff peaks form when beaters are lifted. Gently stir in milk mixture. Pour into shallow 1 1/2 quart baking dish. Cover and freeze at least 4 hours stirring one after 2 hours or when edges start to harden.