Five Ingredient Ice Cream

½ cup cold milk

1 tablespoon vanilla extract

1 (14 ounce) can sweetened condensed milk

⅛ teaspoon salt

1 pint heavy cream

In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.

In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.

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 up to 10 days.