Place the cream and vanilla extract into the bowl of a mixing machine and use the whisk tool to thicken. Whisk on high for around 3-5 minutes (longer if whisking by hand). Keep a close eye on the whisking process and do not over whip. As soon as the cream starts to thicken, reduce the speed and stop as soon as soft peaks begin to form.
Next add the condensed milk and use a spatula to fold in gently (at this point the mixture should be thick but just about pour-able).
Hot cross bun ice cream
At this point you can add flavour to the ice cream - see the link above for more flavour ideas. For the hot cross bun ice cream, chop up some leftover hot cross bun and blitz into breadcrumbs in a food processor. Add the breadcrumbs to your cream mixture and fold in gently with a spatula.
Freezing:
Once the ice cream is made transfer into a freezable container (I used metal a loaf baking tin) and seal with a lid or double wrap with cling film. Freeze for at least 4 hours (overnight if you can)before scooping.