1. Place the cream (A), vanilla, and salt in a saucepan over an induction cooktop on setting 4 and bring to the boil.
2. Pour the hot cream mixture over the white chocolate and whisk until the chocolate is completely melted and incorporated.
3. Add the cream (B) and whisk by hand to combine.
4. Cover the surface of the white chocolate cream with plastic wrap and place into the refrigerator for a minimum of 5 hours.
5. Once completely chilled, transfer the white chocolate cream into the bowl of a stand mixer fitted with a whisk attachment, then add the condensed milk.
6. Whip on high speed until soft peaks form.
7. Remove from the mixer and fold in the crushed biscuits (A).
8. Divide the mixture between 2 bowls and top with the crushed biscuits (B).
9. Place into the freezer overnight.

Note:    Store in the freezer for up to 1 month.