Ingredients:

  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks
  • 2 tablespoons matcha powder (ceremonial grade for best flavor)
  • A pinch of sea salt

Instructions:

  1. In a small bowl, whisk matcha powder with a couple of tablespoons of hot water to create a smooth paste.
  2. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until steaming but not boiling.
  3. In a separate bowl, whisk together the sugar, salt, and egg yolks until pale and slightly thickened.
  4. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to avoid scrambling the eggs.
  5. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens and coats the back of a spoon (about 8-10 minutes).
  6. Remove from heat and stir in the prepared matcha. Strain the mixture through a fine mesh strainer into a bowl to remove any clumps.
  7. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or until cold.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  9. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.