One 14-ounce can sweetened condensed milk (about 1 cup)
2 teaspoons matcha powder
1 teaspoon pure vanilla extract
Pinch fine salt
1 cup cold heavy cream
a 9-by-5-by-3-inch metal loaf pan, chilled
Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight.
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