Matcha Ice Cream

Instructions

1. 1

   Sift the matcha powder into a small bowl to remove any lumps. Add the hot water and whisk vigorously until a smooth paste forms. Set aside to cool slightly.

2. 2

   In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges. Do not boil.

3. 3

   In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 2 minutes.

4. 4

   Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining cream.

5. 5

   Cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon and registers 170–175°F on a thermometer, about 8–10 minutes.

6. 6

   Remove from heat and immediately whisk in the matcha paste, salt, and vanilla extract until completely smooth and evenly green.

7. 7

   Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming.

8. 8

   Refrigerate the custard until completely chilled, at least 4 hours or overnight for best results.

9. 9

   Churn the chilled custard in an ice cream maker according to manufacturer's instructions until it reaches soft-serve consistency.

10. 10

    Transfer to a freezer-safe container, press plastic wrap onto the surface, and freeze until firm, at least 2 hours before serving.