USING A STAND MIXER OR HAND HELD MIXER, WHIP HEAVY WHIPPING CREAM AND VANILLA TOGETHER UNTIL STIFF PEAKS FORM. MAKE SURE IT'S NOT OVER WHIPPED, YOU DON'T WANT IT TO START LOOKING CHUNKY LIKE BUTTER.
POUR IN CONDENSED MILK AND WHIP UNTIL JUST COMBINED.
ADD YOUR CHOPPED CHOCOLATE, START WITH LESS AND ADD MORE AS NEEDED FOR YOUR DESIRED CONSISTENCY. WE USED LESS, ABOUT 1/3 CUP CHOPPED CHOCOLATE PIECES FOR A CREAMIER ICE CREAM. STIR CHOCOLATE IN WITH A SPOON OR SPATULA, DON'T USE STAND MIXER OR HAND MIXER.
TRANSFER ICE CREAM TO A LOAF PAN AND COVER WITH PRESS N SEAL AND THEN A LAYER OF TIN FOIL.