Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 1 cup heavy cream until stiff. Set aside.
In a large bowl, combine 5 oz condensed milk, ½ tsp vanilla extract, matcha powder and a pinch of salt. Stir until smooth and the matcha powder is fully dissolved. You shouldn’t see specks of matcha powder in the mixture.
Add a dollop of whipped cream to your matcha mixture to lighten it.
Fold the lightened matcha mixture into the whipped cream until incorporated.
Transfer the ice cream to a freezer-safe container, smoothen the top with a spatula, cover with plastic wrap and freeze 6-8 hours, preferably overnight.
When making this ice cream, adjust the amount of matcha powder to taste. It would depend on the brand of matcha powder you’re using and how strong you want the flavour to be. I usually go with almost 2 tablespoons. Just keep in mind that condensed milk is plenty sweet and you want that matcha flavour to shine through. See post for more tips.