This elevated, yet old fashioned version of vanilla ice cream is sure to be an immediate favorite! Malted milk powder adds a nostalgic flavor, flaky sea salt balances the sweetness, and vanilla rounds it out.
1½teaspoonspure vanilla extract or vanilla bean paste
½teaspoonkosher saltsee note
2½cupschilled heavy whipping cream
flaky finishing saltoptional garnish
Instructions
In a large bowl, whisk sweetened condensed milk, malted milk powder, vanilla, and salt. Set aside.
In a separate bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half. Stir until fully combined. Taste the ice cream base and add more salt, if desired. I really like a noticeable saltiness, but judge by your taste preferences. Pour the ice cream base into a freezer safe container (I use a 9x5 metal loaf pan) and spread into an even layer.
Tightly cover and freeze overnight. If desired, sprinkle a little flaky finishing salt (like Maldon) on each serving.
Notes
Salt: I use flaky kosher salt in the ice cream base and I crush it between my fingers while adding it into the base. It's really important to taste the ice cream base and adjust the salt to your liking. Based on what type of salt you use, and your taste preferences, the amount might be slightly different. I do not recommend using table salt.Storage: This ice cream will keep for about one week if frozen in a loaf pan and tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container.