In a cold mixing bowl pour in the sweetened condensed milk, cold heavy cream, salt and vanilla extract.
Whisk for 4 minutes start with medium speed for a minute, then whip on high for the remaining 3 minutes.
Be careful not to over whip because if you do you will be making butter.
Transfer ice cream into a 2 Quart container and freeze for 6 to 8 hrs or overnight.
Serve with any topping of your choice . Your options are endless- sprinkles, syrups, crushed nuts, chocolate and the list goes on
Making no churn vanilla ice cream No churn vanilla ice cream
Tips for success:
Put the mixer bowl and whisk in the freezer for 15 mins before you start.
I prefer to mix all my ingredients at the beginning because I find the icecream turns out fluffier. Some people prefer to whip the cream first then fold in the condensed milk gradually but it doesn't come out as fluffy.
Whipping all the ingredients together reduces the risk of overwhipping and forming butter. That is not to say you shouldn't watch it closely. You should keep your eagles eye on.
If you happen to over whip which is evident by the milk fat separating from the liquid, stop whipping, add another fresh cold heavy cream to it and whip it will come together again.
When storing in the freezer, line with cling film making sure the cling film touches the ice cream so as to expel any trapped air. Then cover with the container's cover.