For Vanilla Ice Cream • 14 oz can sweetened condensed milk • 1 Tablespoon vanilla bean paste or 1 scraped vanilla bean or 2 teaspoons vanilla extract • Pinch of fine sea salt about 1/16th teaspoon • 2 cups heavy cream cold (473ml)

For Chocolate Ice Cream • 4 oz semisweet chocolate bar melted  • 14 oz can sweetened condensed milk • 1 teaspoons vanilla extract • Pinch of fine sea salt  • 2 cups heavy cream cold (473ml) • 2 Tablespoon cocoa powder see note • ½ cup mini chocolate chips (85g)

For Strawberry Ice Cream • 1 lb fresh or frozen strawberries stems removed and quartered (453g) • 14 oz can sweetened condensed milk • ½ teaspoons vanilla extract • Pinch of fine sea salt about 1/16th teaspoon • 2 cups heavy cream cold (473ml)

Place a metal bowl in the freezer to chill for 15 mins. In a separate bowl, whisk together condensed milk, vanilla bean paste, and sea salt.

Remove cold bowl from freezer and add heavy cream. Beat on low-speed with a mixer and gradually increase speed to high. Beat until stiff peaks form.

Pour the condensed milk mixture into the heavy cream and use a spatula to gently fold the ingredients together until completely combined.

Pour ice cream into 9×5” bread pan.

Place a piece of plastic wrap tightly over the surface of the pan, gently pressing it into the surface of the ice cream.

Transfer to freezer and freeze at least 4 hours or (preferably) overnight before scooping and serving. Enjoy!