Place your mixing bowl and beaters in the freezer for 15 minutes before starting. Cold equipment helps the cream whip faster and achieve better volume.

Pour the cold heavy cream into your chilled bowl. Using an electric mixer on medium-high speed, beat the cream until stiff peaks form, about 3-4 minutes.

In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt. Stir until well blended and smooth.

Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Use a folding motion rather than stirring to preserve the airiness. Continue until no white streaks remain.

Pour the ice cream mixture into a freezer-safe loaf pan or airtight container. Smooth the top with a spatula.

Cover the container tightly with plastic wrap or a lid, pressing the plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 6 hours or overnight until firm.

When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping. Use a warm ice cream scoop for the best results.