In a large bowl combine 1 300mL can sweetened condensed milk, 1 tbsp vanilla extract and 1/2 tsp salt. Mix with a rubber spatula until no streaks remain.
In a second bowl whip 2 cups cold whipping cream until stiff peaks form. Transfer half of the whipped cream to the sweetened condensed milk mixture and fold until well incorporated. Then fold the new mixture into the remaining whipped cream until well-incorporated.
Add 1/3 of the sweetened whipped cream mixture to a 5"x9" loaf pan and top with 1/3 of the mix-ins. Repeat until everything has been added to the pan, then gently swirl the mix-ins throughout (think of it like pockets of flavour, rather than a blended mixture). Avoid over stirring to maintain a creamy and smooth ice cream that can still fully freeze and hold its shape when scooped.
Cover the pan with plastic wrap, pressing it into the top of the ice cream. Avoid creating any air pockets. Transfer to the freezer and freeze for 6 hours, or until completely solid.
