much or over-mix.
pour the ice cream mixture into a freezer container. smooth the top.
cover the container with plastic wrap. freeze for 6 hours, or up to overnight.
to serve, allow the ice cream to sit for 2-3 minutes at room temperature, wet an ice cream scoop and spoon into bowls, scoop onto cones, or eat straight from the container.
pour the heavy cream into a mixing bowl or the bowl of a stand mixer. whip the cream until it holds stiff, about 3 minutes.
whisk together the condensed milk, vanilla and salt in a large bowl.
transfer the rest of the whipped cream to the bowl with the condensed milk mixture. gently begin folding 