- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 490
- Total Fat
- 35 g
- Saturated Fat
- 22 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 7 g
- Cholesterol
- 131 mg
- Sodium
- 134 mg
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 490
- Total Fat
- 35 g
- Saturated Fat
- 22 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 0 g
- Sugar
- 39 g
- Protein
- 7 g
- Cholesterol
- 131 mg
- Sodium
- 134 mg
Ingredients
Directions
- In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
- Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
- Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!
