In a large bowl, whisk the heavy cream until it forms stiff peaks. If you prefer a creamier consistency, whip until soft peaks form. You can use an electric mixer, hand mixer or whisk. The whipped cream will give the ice cream its light and creamy texture. Next, add the sweetened condensed milk, sea salt, and pure vanilla extract to the bowl. Whip the mixture again to evenly distribute the flavors throughout the base.
Pour mixture into a lidded container that is safe for the freezer. Use a spatula to smooth the top and create an even layer. To prevent freezer burn, consider placing a layer of plastic wrap directly on top of the ice cream mixture before sealing the container with the lid. This additional step helps create a protective barrier and preserves the quality of your ice cream.
Place the airtight container in the freezer and let it freeze for at least 6 hours, preferably overnight. Freezing allows the ice cream to set and develop all of the ice cream flavors. If you're looking for a soft-serve consistency, freeze for 3-4 hours. Once the freezing time is up, take the container out of the freezer. The ice cream will be firm yet scoopable. Serve it in bowls or cones and enjoy!