How to cook
Whip the cream until a creamy mixture is obtained without overdoing, so that it does not lump up. Use 4 cups, if you want sweeter ice cream, or 5 cups for a not so intrusive sweetness.
Add the condensed milk to the whipped cream in portions and stir with smooth movements to keep the mixture as fluffy as possible.
Once you have a homogeneous mixture, transfer it into a container suitable for freezing. You don't need an ice cream machine or a stirrer, because the ice cream turns out creamy anyway.
Cover it tightly with cling film and stick it well so that crystals do not form.
Put it in the freezer for at least 6 hours.
Before serving, take out the ice cream so that it defrosts slightly and it is easier for you to scoop it. I sometimes make it in individual bowls, as in the picture.
Garnish the homemade ice cream with condensed milk with fruit of your choice and serve it to the young and old food lovers.