In a mixing bowl, combine condensed milk and vanilla extract.
14 oz condensed milk, 1 tsp vanilla extract
Sift in misugaru powder. This will prevent lumps and clumps
1/4 - 1/3 cup misugaru powder. Add more if needed
In another bowl, whip heavy cream until stiff peaks.
2 cups cold heavy cream
Fold the whipped cream into the condensed milk mixture until well incorporated. Or can do a swirl effect and fold until your liking.
Pour the mixture into a glass container. Smooth out the mixture.
Cover with plastic wrap and gently press it onto the mixture. This will prevent freezer burn or ice crystals from forming. Close it with a lid if you have.
Place the ice cream in the freezer and let it set for at least 6 hours or overnight.
Let it sit in room temperature for ~3-5 minutes before serving. Enjoy it with just the ice cream or top it off with drizzle of condensed milk and/or sweetned red beans (found at most asian grocery stores)
