Pour the container of whipping cream into a small saucepan and grate the ginger into it. Let steep for 20 minutes.
Pour the cream through a sieve into the bowl of an stand mixer with a whisk attachment.
Whisk until you have soft peaks.
Add the condensed milk and vanilla extract.
Mix for for about a minute until fully incorporated.
Turn off mixer and with a spatula, fold in the crystallized ginger.
Pour into a freezer safe container and freeze overnight.