1/2 cup cold milk
1 tablespoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 pint heavy cream
1. In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
2. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
3. Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container in freezer for up to 10 days.
Makes 10 servings.