No-churn condensed milk ice cream

Put a 1.5-2-litre container in the freezer to chill. Whisk the milk powder and milk together to make a smooth paste, then set aside. Combine the condensed milk and evaporated milk and chill for about 30 minutes (this makes whipping easier).

Use a stand mixer or electric hand mixer to whip the extra thick cream on a medium speed until you reach stiff peaks – this won’t take long, so be careful not to overwhip. Add the cold condensed milk mixture and whip back up to soft peaks, then add the milk powder paste and whisk back to soft peaks once more. Fold through the salt (the salt flakes hit your palate every now and then, like a nice tingly surprise). Use a rubber spatula to scrape the mixture into the chilled container and freeze overnight. Remove from the freezer 15-20 minutes before serving (depending on the weather) for a smooth scoop.