Pour heavy cream into a chilled metal or glass bowl and beat with a hand mixer or in a stand mixer, until stiff peaks form (this means that you can pull the mixer away from the cream and it stands up on its own, like mountain peaks).

While the heavy cream is whipping, slice open a vanilla bean (longways) and then open it up. Use the back of a knife or a spoon to scrape the seeds from the inside of the pod.

Add the sweetened condensed milk and the vanilla bean seeds to the cream and beat again until thick and creamy.

Transfer to a metal loaf pan or to a sealed container. If using a loaf pan, cover tightly with plastic wrap.