No-Churn Condensed Milk Ice Cream

Method

1. 1
   Put a 1.5-2-litre container in the freezer to chill.
2. 2
   Whisk the milk powder and whole milk together to make a smooth paste, then set aside.
3. 3
   Combine the condensed milk and evaporated milk and chill for about 30 minutes to make whipping easier.
4. 4
   Use a stand mixer or electric hand mixer to whip the extra thick cream on a medium speed until you reach stiff peaks. Be careful not to overwhip.
5. 5
   Add the cold condensed milk mixture and whip back up to soft peaks, then add the milk powder paste and whisk back to soft peaks once more.
6. 6
   Fold through the salt. At this point you can add other flavours to your base. If keeping plain, use a rubber spatula to scrape the mixture into the chilled container and freeze overnight.
7. 7
   Remove from the freezer 15-20 minutes before serving (depending on the weather) for a smooth scoop.