1 cup (250 ml) crumbled chocolate wafers
250 ml (1 cup) 35% cream
1/2 can of 300 ml sweetened condensed milk
Cutting vanilla bean in half-lengthwise. Using the back of a paring knife, scrape the seeds from the pod.In medium bowl, using electric mixer on medium speed, whip cream until soft peaks form, 2 to 4 minutes.
Reduce the speed of the mixer to minimum and add the sweetened condensed milk, beating until the mixture is smooth.
The mixture will be smooth and light. Fold in the crumbled chocolate wafers. Pour preparation to an airtight-container. Freeze until ice cream is firm, 6 hours.