• If you plan to use a loaf pan to store your ice cream, chill the pan in the freezer. I use 8 1/2 x 4 1/2 inch loaf pan. Use metal or glass pan

If using fresh pandan leaves:

• Cut the pandan leaves into small pieces with kitchen shears. Put them inside a blender. Add the milk and blend until the pandan leaves are pulverized
• Strain the mixture and squeeze out extra liquid from the pandan pulp. Make sure you collect 100 ml of this greenish color milk

Whip the heavy cream:

• Use a whisk to combine pandan milk, condensed milk, salt, and pandan essence in a mixing bowl. If you don't use pandan essence, the ice cream will have very light green color, which is normal for natural green color from pandan leaves. The pandan essence gives a more intense color, so don't overuse it
• In a bowl of an electric mixer, add the cold heavy cream and whip until firm peaks, but take care not to over whip or the heavy cream turns grainy
  
• Fold 1/3 of the whipped cream into the condensed milk mixture using a rubber spatula to lighten up the cream. Then fold in the rest of the whipped cream until they are well combined

Freeze:

• Transfer this into a chilled loaf pan uncovered. You can also use any freezer-safe container or specialty ice cream container if you have one. Freeze for at least 6-8 hours, or best overnight
  
• If you store the ice cream in a loaf pan, once the ice cream has firmed up, press a piece of cling wrap on the surface of the ice cream. Then wrap the whole thing with a cling wrap again to prevent a freezer burn
  

To serve:

• The ice cream won't form icy crystal and you should be able to easily scoop it to serve