Whisk together the heavy cream, sweetened condensed milk and salt in a large bowl.

Pour the mixture into 2 sheet pans, rimmed baking sheets or 2 9X13 baking pans.

Add in the toppings of your choice.  Sprinkle the toppings onto the top of the cream mixture in a sheet pan and use a spatula to even mix them through the cream mixture.

Place the sheet pans on a flat surface in the freeze for 2-4 hours until completely frozen.

Place the bowls that you are going to serve the ice cream in and the ice cream scraper that you will use to roll in the ice cream in the freezer for 15-30 minutes prior to rolling the ice cream so they do not melt the ice cream.

Then it’s time to roll the ice cream.  Roll 1 pan at a time.  Place the pan with the longer side closer to you.  Then work quickly from the top to the bottom.  Use a sharp edge spatula to cut the ice cream into 3 inch wide strips.  Then start at the bottom and use the spatula to scrape the ice cream up and roll the ice cream strips into rolls.  Then gently place the rolled ice cream into the serving bowls (from the freeze).

Top with your favorite ice cream toppings (whipped cream, berries, chocolate syrup, etc) and then serve!