Step 2Let it cool down completely before combining with the remaining ingredients. Placing the sauce pan in a large pan filled with ice water will speed it up.
Step 3When the condensed milk has cooled down completely, start making the ice cream. Pour cream in a large mixing bowl.
Step 4Add the vanilla extract and salt. Use an electric mixer to process until well combined. Using a fine mesh sieve, sift in the matcha powder and process until smooth and creamy. Do not over-beat, the mixture should still be runny.
Note: Start with 2 tablespoons of matcha powder and use up to 3 tablespoons if desired.
Step 5Add the cooled condensed milk and mix in using a rubber spatula. Taste and optionally add 2 to 4 tablespoons of powdered Allulose if you prefer a sweeter taste.
Step 6Transfer the mixture into a loaf cake tin or any container, or more containers if needed. You could use 8 single-serve containers for better portion control. Place in the freezer and freeze for about 4 hours or until set.
Step 7The ice cream will be ready to serve and scoopable but you could leave it on the kitchen counter for about 5 minutes before scooping. Store in the freezer for up to 3 months.