Elsie's Homemade Watermelon Ice Cream

Whisk together the condensed milk, salt and cup of watermelon juice in a large bowl and set aside.

Whip Borden Diary Heavy Whipping Cream in a large bowl with an electric mixer on medium-high speed until firm peaks from, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture until combined, then fold the lightened mixture into the remaining whipped cream until well blended.

Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.