In a large mixing bowl, whisk together the whole milk, heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt until thoroughly combined and smooth. Ensure the condensed milk is fully incorporated.

Pour the mixture through a fine-mesh sieve into another clean bowl or directly into your chosen freezer-safe container. This step helps remove any potential lumps or unmixed solids, ensuring a super smooth "snow" texture.

Transfer the strained mixture into a shallow, freezer-safe container (such as a 9x13 inch baking dish or an aluminum foil pan). A larger surface area will help it freeze faster and more evenly.

Place the container in the freezer. Freeze for about 1.5 to 2 hours, or until the edges begin to solidify and ice crystals start to form.

After the initial freezing, remove the container from the freezer. Using a fork or an ice cream scraper/spatula, vigorously scrape the frozen edges and bottom towards the center, breaking up the ice into fine, snow-like flakes. Mix thoroughly. Return to the freezer.

Repeat the scraping process every 45-60 minutes for another 4-5 hours, or until the entire mixture has been transformed into fine, fluffy "snow." The more frequently you scrape, the finer and lighter your snow ice cream will be.

Once fully frozen and scraped into fine snow, scoop the Sweetened Condensed Milk Snow Ice Cream into serving bowls. Serve immediately, optionally garnished with fresh fruit, a drizzle of extra condensed milk, or your favorite toppings.