1 and 3/4cupheavy whipping creamat least 35% fat, chilled
3/4cupsweetened condensed milkchilled
1cupOvaltine Chocolate powder
Instructions
In a medium bowl, whisk together condensed milk and Ovaltine until the powder is mostly dissolved.
Add whipping cream to the bowl of your stand mixer. Add the Ovaltine mixture and start beating on low speed using the whisk attachment. Once the mixture becomes thick and froth, turn the speed to medium high and beat the cream until firm peaks form.
Be careful not to over beat. The peaks of the cream should be stiff and firm. At that point you should stop beating. Transfer ice cream to a loaf metal pan, cover top with plastic wrap, making sure the plastic is in contact with the ice cream surface. Chill in the freezer for 6-8 hours.
Notes
The whipping cream and condensed milk should be chilled in the fridge before beating. This ensures that the cream will be whipped to its full volume.