In a medium bowl, mix the heavy cream, sweetened condensed milk, and a pinch of salt. Whisk together until the mixture is uniform. This is the ice cream base.
Pour the ice cream base into the pan. The layer should be thin (less than 1/4 inch thick). Spread out the ice cream base, so it covers the entire bottom of the pan.
Next, scatter your toppings of preference over the ice cream’s base.
Use the scrapers to chop in the toppings and combine them into the ice cream.
After the toppings are incorporated into the ice cream base, place the sheet pan in the freezer for 4 hours. The ice cream must be extra frozen to be able to scrape it into rolls.
This step is essential! Place the bowls you’ll use to serve the ice cream and the scrapers to scrape the rolls into the freezer for at least a quarter-hour.
Once your ice cream is freezing solid together with your bowls and scrapers, it is time to make some ice cream rolls!
Quickly scrape the ice cream into rolls by positioning the scraper at an angle against the edge of the skillet, pushing carefully ahead.
If the ice cream requires a little help, use a butter blade to force the sheet of cream into the roll.
Set the ice cream rolls carefully into your iced dish. Then, top it with whatever you please–more sprinkles, whipped cream, fudge, caramel, or fruit.