Add cream and vanilla to a bowl. Beat until soft peaks form.
If using the optional glycose syrup put into a small microwave proof bowl. Add about a third at a time to the cream, mixing between each addition. If it starts to solidify before you have added it all you may need to melt it for another few seconds.
Add the condensed milk and gently fold in.
Pour the mix into a loaf tin, cover and freeze for four hours or until firm.
To serve remove from the freezer, scoop and enjoy! If you have not used the glucose syrup you may need to leave it out of a few minutes to soften before scooping.
This sometimes freezes quite hard. If its to hard to scoop leave it out of the freezer for 5 mins and make sure you heat up your ice cream scoop.