In the ice cream industry, the air added to the ice cream is referred to as overrun. If an ice cream had a 100 percent overrun, it would mean that whatever amount of ice cream mix you started with, you'd end up with twice as much volume of ice cream because of the added air.
Needless to say, less expensive ice creams have a higher overrun - since they're selling you less product and more air, they can charge less.
With this ice cream, you can control the amount of overrun by allowing the air from the whipped cream to deflate before you freeze it. Or leave it really fluffy. It's different from what you'd get from a churned ice cream, and sometimes a different texture is appealing just because it's different.
When I made this, I froze it right after mixing, so it was pretty fluffy. I ended up with about 2 quarts of finished ice cream. Bonus of the extra air is that you can have an extra-large scoop with the same calories as a smaller scoop.
Vanilla Malted Milk Ice Cream
2 cups heavy cream
1 14-ounce can sweetened condensed milk
1 cup cashew milk (you can use almond milk or regular old dairy milk)
1/4 cup malted milk powder (make sure it's the kind that dissolves in cold liquids)
1 tablespoon vanilla extract
1/2 teaspoon salt
In large bowl using a hand beater, or in the bowl of your stand mixer using the whipping attachment, beat the cream until it forms soft peaks. Make sure you don't overbeat and make butter.
Since the stand mixer is a hands-off operation, you can do the other mixing while the cream whips - just keep an eye on it.
In another bowl, mix the condensed milk, cashew milk, malted milk powder, vanilla extract, and salt until it's completely mixed.
If the malted milk powder is lumpy and there are lumps in the mix that you can't break up by whisking. a stick blender will take care if it nicely.
Mix the condensed milk mixture into the whipped cream, then transfer to storage containers and freeze until firm.