Step 1

In a large bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. (Note that for the first several minutes, the cream will be very frothy and bubbly. It will later turn into soft peaks and then stiff peaks).

Step 2

Pour the mixture into a medium loaf pan or freezer-safe bowl. Dollop the strawberry jam on the ice cream and swirl it with a butter knife. Sprinkle chopped peanuts on top (optional).

Step 3

Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for  2-3 hours.

Step 4

Scoop out the ice cream and serve with an extra drizzle of strawberry jam on top and crushed peanuts.