Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk, chilled
  • 2 tsp pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Pour the cold heavy whipping cream and salt into a chilled bowl. Use an electric mixer on medium-high speed to beat the cream until stiff peaks form.
  2. In a separate medium bowl, whisk together the chilled sweetened condensed milk and vanilla extract.
  3. Gently fold the condensed milk mixture into the whipped cream using a rubber spatula with a 'cut and lift' motion until no white streaks remain, being careful not to deflate the air.
  4. Transfer the mixture into a 9x5 inch loaf pan or airtight container and smooth the top with a spatula.
  5. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
  6. Freeze for at least 6 hours, or ideally overnight, until firm.