Matcha Green Tea Ice Cream

A smooth, lightly bitter custard ice cream perfumed with high-grade matcha green tea.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 5 large egg yolks
• 3/4 cup sugar
• 3 tbsp matcha (green tea powder)
• Pinch of salt

Directions

1. Warm the milk and cream in a saucepan until steaming but not boiling.
2. Whisk the egg yolks with the sugar and salt until pale, then whisk in the matcha until no lumps remain.
3. Slowly ladle the hot milk into the yolks while whisking to temper, then return everything to the pan.
4. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 6 minutes; do not boil.
5. Strain the custard and chill thoroughly, ideally overnight.
6. Churn in an ice cream maker until thick, then freeze until firm and scoopable.

Notes

Chef Masaharu Morimoto’s classic matcha ice cream, a clean finish to a Japanese meal.