In a saucepan, on high heat, add milk.
Bring it to boil this process can take up to 5-10 minutes.
Turn on the heat to medium.
Stir for 5-6 minutes.
Add heavy whipping cream and vanilla extract.
Turn the stove off.
Let it rest for 40-45 minutes or until it comes to room temprature.
Then swift it through sieve and place it in an airtight bowl and shut the lid.
Place it in the freezer for 7 hours.
After 7 hours, take it out of the freezer.
Transfer the ice cream in a blender.
Blend the ice cream for 5 minutes.
Transfer it back in the airtight bowl and place a parchment paper on top.
Close the lid tightly.
Put it in the freezer for 7 hours.