This is an amazing recipe!
Pro tip: if you're whipping eggs or heavy cream, it's 10x faster when they're at room temperature.
I am the master of no-churn ice cream and I’ve just made my recipe even better. One tin of condensed milk (300g), equal volume heavy cream, two egg yolks. Whip the cream till soft peaks form, fold in condensed milk and yolks. Freeze.
That’s it.