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1. Stir together the cold milk, vanilla, condensed milk and salt in a medium bowl.
2. Set aside.
3. Beat the heavy cream with an electric mixer in a large bowl until stiff peaks form.
4. Fold the milk mixture into the whipped cream.
5. Pour the mixture into a shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden.
6. Serve or store in an airtight container for up to 10 days.
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