Ingredients:

  • 2 cups (473 ml) Heavy cream
  • 1 cup (237 ml) Whole milk
  • ¾ cup (150 g) Granulated sugar
  • 6 large Egg yolks
  • 1/8 teaspoon Pinch of salt
  • 2 tablespoons (12 g) Matcha green tea powder (culinary grade), sifted
  • 2 tablespoons (30 ml) Hot water
  • 1 teaspoon (5 ml) Vanilla extract

Instructions:

  1. Whisk matcha powder and hot water together until smooth, creating a vibrant green paste. Set aside.
  2. In a medium saucepan, combine heavy cream, milk, and half the sugar. Heat over medium heat, stirring occasionally, until steaming but not boiling.
  3. In a heatproof bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened.
  4. Gradually drizzle the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan.
  5. Cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon. The temperature should reach about 170-175°F (77-79°C). Do not boil!
  6. Immediately pour the custard through a fine-mesh sieve into a clean bowl. This removes any cooked egg bits.
  7. Stir in the matcha paste and vanilla extract until well combined.
  8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-4 hours, or preferably overnight, until completely chilled.
  9. Pour the chilled custard base into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
  10. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further.