1Make your sweetened condensed milk and mix in the vanilla.
2Whip your 2 cups of cold Gossner's shelf-stable cream until stiff peaks form. (Be careful not to over beat or you will get butter)
3Lighten your sweetened condensed milk by adding in a scoop of whipped cream and stirring to combine.
4Pour milk/cream mixture back into the cream and stir until lumps are (mostly) gone. Don't overbeat or you will get ice crystals.
5Pour into a freezer-safe container and cover with plastic or wax paper to avoid ice crystals forming on the top of the ice cream in your freezer.
6Freeze for at least 6 hours.
7And eat within 2 weeks for best taste. (It won't be hard, I promise!)
Homemade Sweetened Condensed Milk
1/2 cup boiling water
1 cup dry powdered milk (non-instant, not like the kind you buy at the grocery store)
1 cup sugar
1 T. butter
Combine ingredients and blend in your blender.