Step 1: In a large mixing bowl, combine the heavy cream, sweetened condensed milk, whole milk, vanilla extract, and ground cinnamon.
Step 2: Whisk the mixture vigorously until it is smooth and well combined. You’ll want it light and airy, but not fully whipped to stiff peaks.
Step 3: If you’re adding any optional mix-ins like diced mango or chocolate chips, gently fold them into the mixture now.
Step 4: Cover the bowl with plastic wrap and refrigerate for about 1 hour. This chill time allows the flavors to meld beautifully.
Step 5: Pour the chilled mixture into a freezer-safe container. Spread it out evenly and smooth the top with a spatula.
Step 6: Place the container in the freezer for 4-6 hours, or until the ice cream is completely firm. For an extra creamy texture, stir the ice cream every hour for the first three hours of freezing.
Step 7: Once fully frozen, scoop out the irresistible Mexican ice cream into bowls or cones. Serve as is, or garnish with a sprinkle of extra cinnamon, fresh fruit, or whipped cream. Enjoy your homemade delight!