Matcha Ice Cream

Instructions

1. 1

   Whisk matcha powder with 2 tablespoons hot water until it forms a smooth, lump-free paste. This blooms the matcha and prevents clumping in the custard. Set aside.

2. 2

   In a saucepan, combine cream, milk, and half the sugar. Heat over medium heat, stirring occasionally, until steaming and small bubbles appear around the edges — do not boil. Meanwhile, whisk egg yolks with remaining sugar until pale and thick.

3. 3

   Temper the eggs: slowly pour about 1 cup of hot cream mixture into the egg yolks, whisking constantly. Pour this mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170°F.

4. 4

   Remove from heat. Whisk in the matcha paste, salt, and vanilla until fully incorporated and the custard is a vivid, even green. Strain through a fine sieve. Cool over an ice bath, then refrigerate until very cold, at least 4 hours.

5. 5

   Churn in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a container and freeze 2 hours for a firm scoop-able consistency.