Step 1

In a stand mixer fitted with a paddle attachment, whip the cream on medium-high 5 minutes, or until a nice peak has formed. Add the milk and vanilla.

Step 2

Using a rubber spatula, fold in any mix-ins.

Step 3

Pour mixture into a 9x5-inch loaf pan or a 9x9-inch baking dish. Cover with plastic wrap and place in the freezer 4 to 5 hours, or until firm.

Step 4

Let soften slightly on the counter before scooping to serve.