Ingredients:

  • 2 cups (473 ml) Heavy Cream
  • 1 cup (237 ml) Whole Milk
  • ¾ cup (150 g) Granulated Sugar
  • 6 large Egg Yolks
  • ⅛ teaspoon Pinch of salt
  • 2 tablespoons (12-14 g) High-Quality Matcha Powder
  • 2 tablespoons (30 ml) Hot Water

Instructions:

  1. Whisk matcha powder with hot water until a smooth paste forms. Set aside.
  2. In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until just simmering. Don't boil!
  3. In a heatproof bowl, whisk the egg yolks until pale yellow. Slowly drizzle a small amount of the hot cream mixture into the yolks, whisking constantly to temper them.
  4. Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. The temperature should reach around 170-175°F (77-79°C).
  5. Remove the custard from the heat and stir in the matcha paste until well combined and smooth.
  6. Pour the custard through a fine-mesh sieve into a clean bowl. Place the bowl in the ice bath and stir occasionally until the custard is completely chilled. Cover and chill completely, at least 2-3 hours, or preferably overnight.
  7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
  8. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden completely. Now you can enjoy your matcha ice cream!