White Chocolate and Cranberry Ice Cream

Beat cold heavy fresh dairy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.

Now you have your ice cream base add in your white chocolate chips and cranberry sauce. Fold until desired color is reached ( i like a streaky pink color)

Freeze at least 4 hours or overnight before scooping and serving.