In a large bowl, whisk together salt, sugar and matcha tea powder using your Braun MQ 10 whisk accessory until well combined.

Add the double cream and whisk until you obtain stiff peaks. Remove whipped cream from mixing bowl and set aside.

Then combine the condensed milk and the whole milk in a bowl and whisk for 2 minutes or until lightly frothy.

Use the easy click mechanism to quickly switch to Braun's MQ 20 chopper accessory and chop the pistachio nuts until coarsely crushed.

Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add 2 tablespoons of crushed pistachios.

Then gently fold the milk and pistachios into the cream mixture.

Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours or overnight.

Take the ice cream out of the freezer to soften for 10 minutes before serving with a sprinkling of crushed pistachios on top.