Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.

Turn off the machine and pour the cold condensed milk into the whipped cream.

Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract (optional).

Mix a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Add in the pecans and cocoa nibs and mix well.

Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.

Keep stored in the freezer for up to 6 weeks.