400 ml sweetened condensed milk
2 teaspoons pure vanilla extract
Pinch fine salt
500ml double cream
Whisk together the condensed milk, vanilla and salt in a large mixing bowl and leave to one side.
In a second mixing bowl whip the cream until stiff peaks form.
Fold around half of the whipped cream into the condensed milk mixture with a spatula and mix really well.
Add the remaining whipped cream to the mixture and combine well.
Pour the ice-cream mixture into a 2lb loaf pan and pop in the freezer for 2 hours, remove and add any mixture you wish and return to the freezer for another 3 hours.