Matcha Ice Cream- With or Without an Ice Cream Maker

Ingredients

• 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

Directions

1. 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. 2

   In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.

3. 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. 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. 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. 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. 7

   Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.

8. 8

   Instructions if not using an ice cream maker:.

9. 9

   Pour the mixture into an air tight container and freeze until set, about 3 hours.

10. 10

    Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.

11. 11

    Return to the air tight container and freeze again.

12. 12

    Repeat the freezing and chopping process until a smooth consistency is reached.