Ingredients:

  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 2 tablespoons high-quality matcha powder
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. In a bowl, whisk together the matcha powder and 1/4 cup of the milk until smooth.
  2. In a saucepan, combine the remaining milk, heavy cream, and sugar over medium heat. Stir until the mixture is warm (not boiling).
  3. In a separate bowl, whisk the egg yolks until pale and slightly thickened.
  4. Gradually pour the warm cream mixture into the egg yolks to temper them, whisking constantly.
  5. Return the mixture to the saucepan and cook over medium heat, stirring until it thickens (about 10 minutes).
  6. Remove from heat, mix in the matcha mixture, vanilla extract, and salt. Strain through a sieve to remove any lumps.
  7. Cover the custard with plastic wrap (pressed against the surface to prevent a skin) and refrigerate for at least 1 hour.
  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency.
  9. Transfer the churned ice cream to a container, smooth the top, and freeze for at least 4 hours for firmer texture.
  10. Scoop and serve with optional toppings!