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Use electric beaters to beat the cream, condensed milk and vanilla in a bowl until soft peaks form.
Fold in the golden syrup.
Transfer mixture to a 1.5L (6 cup) airtight plastic container and place in the freezer for 4 hours.
Meanwhile, place the bowl of a stand mixer in the fridge to chill.
Transfer the mixture to the chilled mixer bowl. Beat until creamy.
Spoon into a piping bag fitted with a wide fluted nozzle. Pipe into small cups or cones, if using.
If the ice-cream is too soft, return the filled cups or cones to the freezer for up to 30 minutes to firm up slightly.
Serve drizzled with extra golden syrup.