Whip the cream until fluffy: Pour the heavy cream into a large mixing bowl and whip it on high speed for 3 to 5 minutes, until it forms soft, fluffy peaks.

Add the condensed milk and vanilla extract: Pour in the sweetened condensed milk and vanilla extract, then gently fold everything together until the mixture is smooth with no visible streaks.

Scrape and stir in the vanilla beans: Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Stir the seeds into the mixture to infuse that bold vanilla flavor throughout.

Transfer to a pan and freeze: Pour the mixture into a loaf pan or bread pan, smooth out the top, and cover tightly with plastic wrap. Freeze for 6 to 8 hours, or until it’s fully set and scoopable.