1tablespooncinnamon,preferably Royal Cinnamon, plus more as needed
⅛teaspoonfine sea salt
1 ½teaspoonsvanilla extract
1cupheavy whipping cream
⅓cupfinely chopped candied ginger (see Note)
Instructions
In a small saucepan, stir together the condensed milk, cinnamon, and salt. Taste to make sure there is moderate flavor of cinnamon; if not, add cinnamon by the ⅛ to ¼ teaspoon. The finished ice cream will taste stronger of cinnamon so don’t go for big flavor now.
Set the pan over medium-low heat, stirring with a silicon spatula to warm the condensed milk and meld flavors; the milk should not bubble or boil so this warming should take about 1 minute. Remove from the heat and scrape the mixture into a medium bowl. (Or, in a medium microwavable bowl, combine the condensed milk, cinnamon, and salt. Microwave in 15 to 30-second blasts, stirring in between blasts.) Partly cover and set the base aside to cool to room temperature.
Pour the whipping cream into the base and stir to combine well. Using an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at medium speed for 2 to 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting.
If you like, use a spatula to gently stir in the ginger (or chocolate). Transfer to a 3- to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
Notes
Instead of candied ginger, stir in ½ cup or chocolate nibs or ½ cup of finely chopped dark (about 70% cacao) chocolate. Chopped lightly salted roasted nuts would work too.