Matcha Ice Cream- With Or Without An Ice Cream Maker

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon salt (salt will give your ice cream a glossy appearance, and help to make it a little firmer)
• 1 tablespoon matcha green tea powder (do not use ordinary green tea)
• 1/4 cup hot water

Recipe

• 1 in a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. immediately remove from heat and set aside. do not allow to boil.
• 2 in a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. continue whisking for 3 minutes.
• 3 temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
• 4 return the mixture to the saucepan and cook over low heat, stirring frequently. as soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
• 5 in a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
• 6 pour the mixture through a sieve into a large bowl. cover with a clean kitchen towel, and allow to cool to room temperature.
• 7 pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
• 8 instructions if not using an ice cream maker:.
• 9 pour the mixture into an air tight container and freeze until set, about 3 hours.
• 10 remove from the container and cut into 3 inch pieces. place in a food processor and process until smooth.
• 11 return to the air tight container and freeze again.
• 12 repeat the freezing and chopping process until a smooth consistency is reached.